A plate of mushroom and ricotta rice

Wild mushroom & ricotta rice with rosemary & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 2

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat15g
  • saturates4g
  • carbs82g
  • sugars11g
  • fibre10g
  • protein20g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 15g dried porcini mushrooms
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp vegetable bouillon powder
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g pack small button mushrooms
  • 1 tbsp fresh thyme leaves
  • 1 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves, sliced
  • 170g brown basmati rice
  • 2 leeks, washed and sliced
  • 50g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 15g vegetarian Italian-style hard cheese, finely grated
  • parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.

  2. Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.

  3. Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
puffin68
26th Jan, 2019
3.05
Tastes all right but definitely something to eat by candlelight since the colouring is not too much on the appetising side.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?