Wild mushroom & ricotta rice with rosemary & thyme

• dried porcini mushrooms↗15g g
• balsamic vinegar↗1 tbsp tbsp
• vegetable bouillon powder↗1 tbsp tbsp
• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• pack small button mushrooms↗200g g
• fresh thyme leaves↗1 tbsp tbsp
• chopped rosemary1 tsp tsp
• garlic cloves↗3

  sliced

• brown basmati rice↗170g g
• leeks↗2

  washed and sliced

• ricotta↗50g g
• vegetarian Italian-style hard cheese↗15g g

  finely grated

• parsley↗

  to serve

Step-by-step instructions

1. 1

   Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.

2. 2

   Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.

3. 3

   Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.