Baked Thyme and Porcini Risotto Recipe

How to Make Baked Thyme and Porcini Risotto?


Serve: 8



  • 2 x 25g pack dried porcini mushrooms
  • 4 tablespoons olive oil
  • 2 small onions, finely chopped
  • 4 garlic cloves, crushed
  • 4 teaspoons thyme leaves, plus extra to garnish
  • 700 g / 24 oz risotto rice
  • 1.5 liter / 2 1/2 pints / 6 1/3 cups hot vegetable stock
  • 100 ml / 3 1/2 fl oz white wine
  • a handful of grated Parmesan cheese
  • salt and pepper 


  1. Prepare 850 ml / 28 fl oz boiling water. Place the mushrooms in a bowl, then pour in the boiling water. Set aside and allow the mushrooms to soak for 15 minutes.
  2. In an ovenproof pan, heat the oil and fry the onions for about 2-3 minutes until they become soft.
  3. Add in the garlic, then cook for additional 1 1/2 minutes.
  4. Preheat the oven to 190C / 375F.
  5. Drain the mushrooms and reserve the liquid. Chop the mushrooms.
  6. Add in the mushrooms, followed by thyme and rice to the pan. Stir well. Pour the mushroom liquid over, then add in the stock and wine. Bring he mixture to a boil. Season well with salt and pepper.
  7. Cover and bake in the oven for approximately 30-35 minutes. Make sure the rice is just cooked and all the liquid has gone. Add in the grated Parmesan to the risotto.
  8. Sprinkle the extra thyme leaves and serve immediately. 

Nutrition per serving:

  • 370 kcalories, protein 8 g, carbohydrate 73 g, fat 6 g, dietary fiber 2 g, sugar 5 g, salt 0.6 g

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