Wild rice and mushroom risotto with roast garlic
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 whole bulb garlic
- olive oil
- 4 shallots, finely diced
- 125ml white wine
- 300g red camargue or wild rice mix
- 2 sprigs thyme, leaves picked
- 2 litres vegetable stock, heated
- 100g arborio rice
- 200g mixed mushrooms, cleaned and sliced
- 2 tbsp low-fat crème fraîché
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Trim the top of the garlic bulb so that most of the cloves are exposed. Rub with 1 tsp oil, season all over, wrap tightly in foil, and put cut-side up onto a baking tray. Roast for 30-40 minutes until the garlic is really soft when you press it.
- STEP 2
Heat 1 tsp oil in a pan and fry the shallots until soft. Add the wine and simmer until reduced by half, then stir in the wild rice mix and half the thyme. Add the stock 1/3 at a time, stirring often. After 20 minutes and about 2/3 of the stock has been stirred in, add the arborio and cook for a further 20 minutes, or until the rice is tender. Add a little water if all the stock has been absorbed, but the rice isn’t cooked.
- STEP 3
Fry the mushrooms in 1 tsp oil for 5-10 minutes until golden and tender. Season and add the remaining thyme leaves.
- STEP 4
Stir the mushrooms and crème fraîché through the risotto. Squeeze the garlic cloves out of their skins and stir through to serve.
