Serves 4:
Ingredients:
50 gram pack porcini mushrooms
200 grams chestnut mushrooms – washed and sliced
1 tablespoonful extra virgin olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
400 grams risotto arborio rice
200mls dry white wine – I use a house Italian wine
1.5 litres of vegetable stock with 2 stock pots (or a combination of 1 vegetable pot (500mls water) and a litre of the porcini mushrooms liquid)
2 tablespoonfuls of thyme leaves, plus a little extra to serve
60 grams grated parmesan cheese, plus some extra parmesan shavings to serve

Method:
1. Cover the porcini mushrooms with boiling water and leave to soak for 20 minutes and drain, reserving the stock to use later.
2. Heat the oil in a large frying pan or wok and gently fry off the onions for a 4 minutes until softened. Add the garlic and continue cooking for a further 2 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes.
3. Add the rice and cook until all the grains are translucent. Then add the wine and stir until completely absorbed.
4. Ladle in the stock gradually, stirring each time, until the stock has been fully absorbed before adding more. This can take time 20 – 30minutes, so please be patient!
Tip: share the stock additions with a family member or friend.
5. About half way through the cooking, add in the soaked porcini mushrooms.
6. Finally add the fresh thyme leaves a few minutes before the end of cooking. Stir in the grated parmesan cheese.
Serve garnished with parmesan shavings and thyme.

Nutritional tips:
Including a vegetarian meal a few times a week is good for both our general and gut health as well as the environment around us. It is well recognised that vegetarians have a reduced risk of obesity, heart disease, type 2 diabetes and cancer. A healthy vegetarian diet is lower in saturated or animal fat.

Likewise it is higher in fibre, antioxidants, phytochemicals and other micronutrients such as vitamins C, E and magnesium, which positively influence our gut bacteria.

The British Dietetic Association fact sheet recommendation is as follows:

‘People choose a plant-based diet for a variety of reasons including concern about the treatment of animals, health reasons, environmental concerns or because of taste and social pressure. Plant-based diets are becoming more popular and if they are well-planned, can support healthy living at every age and life-stage’.

Mushrooms are a firm favourite of mine and I add them to many dishes. There are so many varieties (over 38000) of which some are edible and others which strictly are not. I have used two types in this risotto and they take on a well deserved leading roles, but you can substitute these with your favourite mushroom variety. Porcini mushrooms are a little more expensive, but very worthwhile in terms of their individual flavour.

Mushrooms are low in calories, a good source of B vitamins particularly folic acid and biotin and a reasonable source of protein and fibre. Finally mushrooms are a very rich source of potassium which is generally positive for your health in terms of helping us managing our blood pressure and nervous system, however if you have kidney or heart disease, please to check with your doctor and/or dietitian that they can be consumed in quantity as found in this recipe.