WILD MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME

Wild mushroom & ricotta rice with rosemary & thyme image

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 14

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Ingredients

15g dried porcini mushrooms
1 tbsp balsamic vinegar
1 tbsp vegetable bouillon powder
1 tbsp rapeseed oil
1 large onion , finely chopped
200g pack small button mushrooms
1 tbsp fresh thyme leaves
1 tsp chopped rosemary
3 garlic cloves , sliced
170g brown basmati rice
2 leeks , washed and sliced
50g ricotta
15g vegetarian Italian-style hard cheese , finely grated
parsley , to serve

Steps:

Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium