Wild Rice Risotto Terrine Recipe

Name: Wild Rice Risotto Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125g (4.4 oz) red camargue rice; 125g (4.4 oz) wild rice; olive oil; 1 small knob butter; 2 shallots, finely chopped; 2 garlic cloves, peeled and chopped; 2 leeks, white part only, chopped; 2 courgettes, coarsely grated; 2 carrots, coarsely grated; 350g (12 oz) wild mushroom, roughly torn and chopped (save some back for serving); 500g (18 oz) brown rice; 175ml (6 oz) white wine; 1 liter (4 cups) warm chicken stock; 50g (1.8 oz) parmesan cheese, grated; 1 large handful of chopped parsley; 1 large handful of chopped coriander; For the dressing; extra virgin olive oil; 1 lemon, juice of; 1 bunch parsley, and bunch of basil finely chopped

Servings: persons

125g (4.4 oz) red camargue rice
125g (4.4 oz) wild rice
olive oil
1 small knob butter
2 shallots, finely chopped
2 garlic cloves, peeled and chopped
2 leeks, white part only, chopped
2 courgettes, coarsely grated
2 carrots, coarsely grated
350g (12 oz) wild mushroom, roughly torn and chopped (save some back for serving)
500g (18 oz) brown rice
175ml (6 oz) white wine
1 liter (4 cups) warm chicken stock
50g (1.8 oz) parmesan cheese, grated
1 large handful of chopped parsley
1 large handful of chopped coriander
For the dressing
extra virgin olive oil
1 lemon, juice of
1 bunch parsley, and bunch of basil finely chopped

1
Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement).
2
In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.
3
Add the courgette, carrot and mushrooms and cook for another few minutes.
4
Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary).
5
Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.
6
Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed - about 30 minutes.
7
Add the red and wild rice and with it another spoonful of oil.
8
Add the parmesan and stir through.
9
Add the chopped parsley and coriander and stir through.
10
Spoon the mixture into a greased terrine and allow to cool.
11
Mix the dressing ingredients together.
12
Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing.

1388

kcal

Calories

Fat

178

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 125g (4.4 oz) red camargue rice, 125g (4.4 oz) wild rice, olive oil, 1 small knob butter, and more.

Yes, Wild Rice Risotto Terrine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice Risotto Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions