Wild Mushroom Risotto

A creamy vegetarian risotto featuring wild mushrooms, garlic, and fresh thyme, finished with butter and double cream.

Vegetarian Dinner Italian Mushrooms Risotto

Estimated Nutrition

Calories

581.3

kcal / serving

1162.5 kcal total

Carbs

64.3g

per serving

128.6 g total

Fat

31.2g

per serving

62.4 g total

Protein

8.9g

per serving

17.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

null

Double Cream

null

GrainsCereals

150

Long Grain Rice

null

Liquids

White Wine

null

200

Vegetable Stock

hot

NutsSeeds

clove

Garlic

finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

tsp

Thyme

fresh leaves

OilsFats

tbsp

Olive Oil

null

Vegetables

0.25

piece

Onion

finely chopped

100

Wild Mushrooms

cleaned and chopped

Method

Heat olive oil in a large frying pan and cook chopped onion for 5 minutes until softened.

Add the garlic and mushrooms and cook for 4 minutes.

Stir in the rice and then simmer with white wine for 3 minutes.

Add the hot vegetable stock gradually until all liquid is absorbed.

Stir in the butter and cream and season with salt and pepper.

Serve the risotto in a bowl garnished with fresh thyme leaves.