• 25 g mixed dried mushrooms (shiitake, oyster and porcini)
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 4 clove garlic, peeled and finely chopped
  • 300 g risotto rice
  • 12.5 g fresh thyme, chopped
  • 125 ml white wine
  • 1 litre vegetable stock (made with 1 stock cube)
  • 250 g chestnut mushrooms, sliced
  • 25 g parmesan, grated


  1. 1

    Soak the dried mushrooms in 500ml hot water for 30 minutes. After 15 minutes, start cooking the risotto.

  2. 2

    Heat oil in a large pan, add the onion and gently fry for 5 minutes. Add the garlic and cook for 3 minutes more.

  3. 3

    Stir in the rice and thyme, fry for 2-3 minutes, and stir until rice is translucent.

  4. 4

    Increase the heat slightly and stir in the wine, allow to bubble off for a minute. Stir in the dried mushrooms along with their soaking liquid. Add the stock a ladleful at a time, stirring as you go, allowing the liquid to be absorbed before adding the next. After 10 minutes, stir in the chestnut mushrooms and cook for a further 5-6 minutes until the rice is just al dente.

  5. 5

    Turn off heat, stir in the parmesan and cover with a lid. Set aside for 2 minutes. Season with black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 9.1g 13%
  • Saturates 2.3g 12%
  • Sugars 3.4g 4%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

62.9g carbohydrate 4.2g fibre 12.8g protein

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