Wild rice and mushroom risotto with roast garlic
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 whole bulb garlic
- olive oil
- 4 shallotsfinely diced
- 125ml white wine
- 300g red camargue or wild rice mix
- 2 sprigs thymeleaves picked
- 2 litres vegetable stockheated
- 100g arborio rice
- 200g mixed mushroomscleaned and sliced
- 2 tbsp low-fat crème fraîché
Nutrition: per serving
- kcal497low
- fat7.5glow
- saturates2.6g
- carbs83g
- sugars6.3glow
- fibre7.3g
- protein15.6g
- salt1.3glow
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.
