Mushroom, Thyme and Chestnut Risotto

Mushroom, Thyme and Chestnut Risotto
Put a wintery twist on your mushroom risotto with the addition of thyme and chestnut. Perfect as an impressive starter for a dinner party or as a warming weeknight dinner.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Mushroom, Thyme and Chestnut Risotto


  • 250g selection of fresh mushrooms (Chestnut and Portobello are always good)
  • The Mushroom Garden Snowdonia Shiitake Dried Mushroom - £3.50, soaked in water for 20 minutes
  • 175ml glass of dry white wine
  • 500g vegetable stock, made using the strained soaking water from the dried mushrooms
  • 300g Arborio risotto rice
  • 1 onion, finely diced
  • 100g cooked chestnuts, roughly chopped
  • 8 sprigs of thyme, leaves removed
  • 50g butter
  • 100g parmesan, grated

How to make

  1. Melt the butter in a large saucepan over a medium heat. Once melted, add the onions and cook until lightly brown, stirring frequently. Now add the mushrooms and cook for 5 minutes.
  2. Pour in the risotto rice and stir so glossy and coated with the butter.
  3. Now add the wine, stir and cook for a further 2-3 mins before adding 100ml of stock and the dried mushrooms.
  4. Simmer, stirring regularly, until all the liquid has soaked into the rice. Now add another 100ml of stock and repeat. Continue until the rice tastes cooked, still retaining a little bite.
  5. Stir in the grated parmesan, thyme and chestnuts and cook for a further couple of minutes before serving.

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Products used in this recipe

Shiitake Dried Mushroom

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