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Oven-baked risotto with mushrooms and thyme


  • 25 g dried Mushrooms such as porcini or a mixture of types

  • 400 ml boiling Water

  • 2 tablespoons Olive Oil

  • 1 small Onion peeled and chopped

  • 2 Cloves Garlic peeled and crushed

  • salt and freshly ground black pepper

  • 350 g Risotto Rice such as carnaroli or arborio

  • 1 teaspoon fresh Thyme leaves, chopped

  • 750 ml hot vegetable stock or chicken stock

  • 125 ml white wine

  • 75 g Parmesan Cheese grated

  • 1 teaspoon fresh Thyme leaves


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Place the dried mushrooms in a bowl, add the boiling water to the bowl and leave to soak for ten minutes. Meanwhile, heat the olive oil in a medium sized ovenproof saucepan or casserole dish and cook the onion and garlic for a few minutes until soft and a little golden. Season with salt and freshly ground black pepper.

  • 3.

    Drain the excess liquid from the mushrooms into a clean bowl. Chop the mushrooms, and add them to the garlic and onions along with the rice, chopped thyme and mushroom-soaking liquid. Pour the stock and the wine into the pan and bring the mixture to the boil. Season to taste with salt and freshly ground black pepper.

  • 4.

    Cover with the mixture with a lid and place it in the oven. Cook for 15-20 minutes, or until the rice has just cooked and all the liquid has been absorbed.

  • 5.

    Stir in 50g/2oz of the grated parmesan.

  • 6.

    To serve, sprinkle with the remaining parmesan and thyme leaves.

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