© J Sainsbury plc 2020
Mushroom and thyme risotto
A creamy, flavour-packed risotto with the winning flavour combination of mushrooms, white wine and parmesan
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Ready in 1 hour 5 minutes
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Cooking time 30 minutes
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Prep time 35 minutes
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Serves 4
Ingredients
- 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
Method
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1
Soak the dried mushrooms in 500ml hot water for 30 minutes. After 15 minutes, start cooking the risotto.
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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.
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3
Stir in the rice and thyme, fry for 2-3 minutes, and stir until rice is translucent.
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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.
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5
Turn off heat, stir in the parmesan and cover with a lid. Set aside for 2 minutes. Season with black pepper and serve.
