Oven-baked Porcini & Thyme Risotto
This creamy and flavorful mushroom risotto is a comforting dish that is perfect for a cozy night in. The earthy porcini mushrooms lend a rich taste to the dish, while the Parmesan cheese adds a delicious creaminess. With a hint of white wine and aromatic thyme, this risotto is sure to impress your taste buds. Enjoy a warm bowl of this hearty meal and let it transport you to a cozy evening in Italy.
— Constant Cookbook
Ingredients
- 25g pack dried porcini mushrooms
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 2 tsp thyme leaves, plus extra to serve
- 350g risotto rice
- 750ml hot vegetable stock
- 100ml white wine
- handful grated Parmesan (or vegetarian alternative), plus shavings, to serve
Instructions
- Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
- Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
- Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 374 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.64 milligram of sodium
Comments
No comments found.