Creamy Spanish rice with mushrooms recipe

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

Good

% Daily Values based on a 2,000 calorie diet

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.