Wild rice and mushroom risotto with roast garlic

Name: Wild rice and mushroom risotto with roast garlic
Total time: 50 min
Yield: serves 4
Ingredients: garlic 1 whole bulb; olive oil; shallots 4, finely diced; white wine 125ml; red camargue or wild rice mix 300g; thyme 2 sprigs, leaves picked; vegetable stock 2 litres, heated; arborio rice 100g; mixed mushrooms 200g, cleaned and sliced; low-fat crème fraîché 2 tbsp

50 minutes
serves 4
Easy

This recipe for wild rice and mushroom risotto with roast garlic is vegetarian, low salt and sugar and under 500 calories but packed with flavour

September 12, 2016 at 9:20 am

Ingredients

garlic 1 whole bulb
olive oil
shallots 4, finely diced
white wine 125ml
red camargue or wild rice mix 300g
thyme 2 sprigs, leaves picked
vegetable stock 2 litres, heated
arborio rice 100g
mixed mushrooms 200g, cleaned and sliced
low-fat crème fraîché 2 tbsp

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.