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


  • 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


  • 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

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