This is a classic recipe from the Foodlover’s Workshop, the cooking school I started in 1993. I’ve served this dish hundreds of times in classes and for dinner guests and it is a hands down universally loved and favourited recipe.
There are many variations you can play with but even the very basic throw it all in the pot version will impress you. The trick is to not skimp on mushrooms and always use fresh thyme leaves. For sage lovers fresh sage will suit this recipe well but use it sparingly as it can dominate and totally take over. One small leaf would be more than enough.
There is no Nutrition Label for this recipe yet.
| Swiss Brown Mushroom (Crimini or Portobello) Risotto with Thyme |
| A mushroom lovers risotto and suitable for beginner cooks as it's pretty foolproof if you take your time and follow the instructions. |
Swiss Brown Mushroom (Crimini or Portobello) Risotto with Thyme
| A mushroom lovers risotto and suitable for beginner cooks as it's pretty foolproof if you take your time and follow the instructions. |
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 15minutes | 40minutes | 5minutes |
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 40minutes | 5minutes |
Ingredients
- 400 gm mushrooms Swiss Brown, Crimini or Portobello
- 2 tbsp olive oil organic extra virgin, Cold pressed
- 1 medium/large Leek washed thoroughly, sliced thinly
- 1 clove garlic minced
- 2 sprigs thyme fresh
- 1 cup wild rice Lundbergs wild rice blend or medium grain brown rice
- 2 cups Water Hot Water or Stock
- 1 tsp Sea salt unrefined
- 1/4 tsp Ground cumin
- 1/4 tsp chilli flakes
Servings: people
Units:
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Ingredients
Servings: people
Units:
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I would love to get one of your books but they are sold out! Any chances of more being printed? Or any suggestions. Love your philosophy and hints and wisdom. Many thanks.
Thank you for your kind words and interest.
We are in the middle of editing the second edition Betty and will let you know as soon as they are available.
Hugs, Sherry