Enjoy the delicious versatility of risotto with this recipe utilising a flavourful mixture of mushrooms and assorted herbs.


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 326kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 49g
  • Sugar 1g
  • Sodium 699mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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