Wheat Risotto With Wild Mushrooms

1. 1

   Drain the porcini mushrooms, reserving the water, and chop finely. Heat the oil in a saucepan and cook the porcinis for 2 mins. Add the onions, garlic, button mushrooms and three-quarters of the thyme and cook until browned.

2. 2

   Drain the whea berriest and add to the pan. Cook for 1 min, then gradually add the mushroom water and stock. Simmer over a medium heat for 50 mins, stirring occasionally.

3. 3

   Add the carrots, Parmesan and cream and cook for 10 mins. Season with salt and black pepper. Serve garnished with basil, Parmesan and remaining thyme.

* Per serving · 4 servings · Values may vary.

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