Wild mushroom & ricotta rice with rosemary & thyme recipe | Good Food
Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs
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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
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