Mushroom Risotto Recipe with Garlic

Wild rice and mushroom risotto with roast garlic

  • 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


Try this wild rice and mushroom risotto then check out our vegetarian risotto, healthy risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.



  • 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


  • 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.

Check out more of our risotto recipes here

Bolognese Risotto Recipe

Nutritional Information

  • Kcals 497
  • Fat 7.5g
  • Saturates 2.6g
  • Carbs 83g
  • Sugars 6.3g
  • Fibre 7.3g
  • Protein 15.6g
  • Salt 1.3g