Photo: Andrew Ridley
Oven-baked porcini & thyme risotto
9 ingredients
10 min + 25 min
Serves 4
openrecipes
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
Estimated Nutrition (whole recipe, rough)
527
Calories
18g
Protein
22g
Fat
61g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g pack dried porcini mushrooms
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 2 tsp thyme leaves, plus extra to serve
- 350g risotto rice
- 750ml hot vegetable stock
- 100ml white wine
- handful grated Parmesan (or vegetarian alternative), plus shavings, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes