Try this wild rice and mushroom risotto then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
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
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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.
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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.
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Step 3
Fry the mushrooms in 1 tsp oil for 5-10 minutes until golden and tender. Season and add the remaining thyme leaves.
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Step 4
Stir the mushrooms and crème fraîché through the risotto. Squeeze the garlic cloves out of their skins and stir through to serve.
Nutritional Information
- Kcals 497
- Fat 7.5g
- Saturates 2.6g
- Carbs 83g
- Sugars 6.3g
- Fibre 7.3g
- Protein 15.6g
- Salt 1.3g
