Wild rice and mushroom risotto with roast garlic
Published: September 12, 2016 at 9:20 AM
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Serves 4
Easy
Total time: 50 mins
0 reviews
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This recipe for wild rice and mushroom risotto with roast garlic is vegetarian, low salt and sugar and under 500 calories but packed with flavour
Vegetarian
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Try this wild rice and mushroom risotto then check out our vegetarian risotto, healthy risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
Ingredients
Nutrition
-
1 whole bulb garlic
-
olive oil
-
4 shallots
finely diced
-
125ml white wine
-
300g red camargue or wild rice mix
-
2 sprigs thyme
leaves picked
-
2 litres vegetable stock
heated
-
100g arborio rice
-
200g mixed mushrooms
cleaned and sliced
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2 tbsp low-fat crème fraîché
Nutrition: per serving
-
kcal497
low
-
fat7.5g
low
-
saturates2.6g
-
carbs83g
-
sugars6.3g
low
-
fibre7.3g
-
protein15.6g
-
salt1.3g
low
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Trim the top of the garlic bulb so that most of the cloves are exposed. Rub with 1 tsp oil, season all over, wrap tightly in foil, and put cut-side up onto a baking tray. Roast for 30-40 minutes until the garlic is really soft when you press it.
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step 2
Heat 1 tsp oil in a pan and fry the shallots until soft. Add the wine and simmer until reduced by half, then stir in the wild rice mix and half the thyme. Add the stock 1/3 at a time, stirring often. After 20 minutes and about 2/3 of the stock has been stirred in, add the arborio and cook for a further 20 minutes, or until the rice is tender. Add a little water if all the stock has been absorbed, but the rice isn’t cooked.
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step 3
Fry the mushrooms in 1 tsp oil for 5-10 minutes until golden and tender. Season and add the remaining thyme leaves.
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step 4
Stir the mushrooms and crème fraîché through the risotto. Squeeze the garlic cloves out of their skins and stir through to serve.
Check out more of our risotto recipes here
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