Pinhead Risotto with Lemon and Thyme and Parmesan

  • Chris Young

Pinhead Risotto with Lemon and Thyme and ParmesanRecipe by Chris Young – 2014 savoury speciality winner.


2 Tablespoons virgin oil
Small diced onion
1 small clove garlic crushed
200gm Pinhead Oatmeal
Pinch picked Thyme
50 gm butter
50gm double pouring cream{fresh}
200gm wild mushrooms{assorted}150 gms chopped roughly
Generous bunch chopped parsley
Small bundle of Thyme sprigs tied together
50gms soured cream
1\2 small lemon
Handful of garden peas{fresh if possible{frozen will do}
25gms parmesan slithers
25gms grated parmesan
Small glass white wine {optiona}
1\2 litre vegetable stock{chicken stock can be used}


Add oil to hot thick bottomed pan

Put in onion,pinhead,garlic and picked thyme,sweat for a couple of minutes.

Add half of chopped mushrooms and wine and reduce for a further 30 seconds ,then put in sprig bundle

Add stock and continue to stir gently for ten  minutes adding peas half way through cooking time and a  little more cold water if becomes to thick add rest of of chopped mushrooms and chopped parsley.

It will be thickening all the time ,the consistency we are looking for is like lightly whipped cream not runny but enough told hold on a plate .Remove bundle of thyme before serving.

Fold through cream ,grated parmesan butter and half of your remaining mushrooms .

Serve on chosen plate or soup bowl.

Garnish with a little picked thyme a little parsley parmesan slithers and small dollop of soured cream.

Drizzle with a little virgin oil and a squeeze of fresh lemon juice.

Open chilled bottle of beer or a large glass of wine, sit back and enjoy!