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Mushroom and Thyme Risotto
A classic British-Italian mushroom risotto, simmered with white wine and finished with plenty of parmesan.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
hard
Cuisine
British
vegetarian
Ingredients
400gmixed mushrooms, sliced
1large onion, diced
3 clovesgarlic, minced
400garborio or carnaroli rice
1 cupdry white wine
1.5Lvegetable stock, warmed
100gbutter
100gparmesan, grated
1 tspfresh thyme
30gdried porcini mushrooms, rehydrated
extra fresh parsleyto serve
salt and pepperto taste
Instructions
1
Sauté onion and garlic in butter. Add fresh and drained porcini mushrooms.
2
Add rice. Toast 2 minutes. Add wine. Stir until absorbed.
3
Add warm stock a ladle at a time, stirring constantly — about 20 minutes.
4
When rice is al dente, stir in remaining butter, parmesan and thyme. Season.
5
Serve immediately with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
390
Protein
15g
Fat
28.3g
Carbs
12.1g
Fiber
1.8g
Sodium
1820mg
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