Creamy Spanish rice with mushrooms recipe

Name: Creamy Spanish rice with mushrooms recipe
Cuisine: European, Mediterranean, Spanish
Ingredients: Timings; Four; 120ml olive oil (£0.28); 500g chestnut mushrooms, sliced (£1.18); 2 red onions, sliced into thin wedges (£0.11); Salt (£0.01); 6 garlic cloves, finely chopped (£0.15); 2 mushroom stock cubes (£0.40); 1 tsp sweet paprika (£0.07); 1 tomato, grated (£0.15); 300g Spanish paella rice (£0.84); 100ml white wine (£0.50); 1.2 litres hot water; Pinch of oregano (£0.03); Black pepper (£0.01); 5 sprigs of fresh thyme (£0.25)

5 steps

A rich, risotto-like dish but made without butter or cheese

Updated at: Wed, 16 Aug 2023 20:25:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2295.1 kcal (115%)

Total Fat121.1 g (173%)

Carbs266.5 g (102%)

Sugars15.6 g (17%)

Protein32.1 g (64%)

Sodium2478.8 mg (124%)

Fiber15.2 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

120mlolive oil

£0.28

500gchestnut mushrooms

sliced

2red onions

sliced into thin wedges

0.01Salt

6garlic cloves

finely chopped

2mushroom stock cubes

£0.40

1 tspsweet paprika

300gpaella rice

100mlwhite wine

1.2 litreswater

5 sprigsfresh thyme

£0

Instructions

Step 1

Prep time 5 minutes

Step 2

Serves

Step 3

In a wide frying pan or large saucepan over a high heat, add the olive oil and fry the mushrooms and red onion for 15 minutes. The mushrooms will release some water initially; let this evaporate and they will start frying afterwards.

Step 4

Season with salt, then add the garlic and crumble in the mushroom stock cubes. Fry for one minute before adding the paprika and the grated tomato. Give everything a good stir and cook for a couple of minutes before adding the rice. Stir vigorously for two minutes then pour in the white wine. Let this reduce down for 30 seconds then pour the hot water over the rice.

Step 5

Stir in the oregano and black pepper and let it boil for five minutes before turning the heat down to low, adding the thyme sprigs and letting it simmer, stirring every so often, for a further 11 minutes or so, until the rice is creamy with a bit of bite.