Mushroom and Thyme Dairy-Free Risotto

Ingredients

• 320 g arborio risotto rice
• 400 g chestnut mushrooms, sliced
• 1200 ml vegetable stock
• 1 onion, finely diced
• 3 cloves garlic
• 6 fresh thyme
• 150 ml dry white wine
• 3 tbsp olive oil

Method

1. 1

   Warm the stock in a saucepan and keep it at a gentle simmer. Strip the thyme leaves from their stalks.

2. 2

   Heat 2 tbsp olive oil in a large, heavy-based pan over a medium heat. Fry the onion for 5 minutes until softened, then add the garlic and thyme leaves and cook for 1 minute more.

3. 3

   Add the mushrooms and the remaining olive oil, turn the heat up and cook for 5-6 minutes until golden. Season well.

4. 4

   Stir in the risotto rice and cook for 1 minute, then pour in the white wine and stir until absorbed.

5. 5

   Add the warm stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue for about 20 minutes until the rice is creamy and tender.

6. 6

   Adjust seasoning and serve immediately.