Recipes: Mushroom & thyme risotto
Mushroom & thyme risotto

Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish

Difficulty and servings

Easy

Serves 4

  • 1 tbsp olive oil
  • 350g chestnut mushrooms , sliced
  • 100g quinoa
  • 1l hot vegetable stock
  • 175g risotto rice
  • handful thyme leaves
  • handful grated Parmesan or vegetarian alternative
  • 50g bag rocket , to serve

Preparation and cooking times

Preparation time Prep 5 mins
Cook time Cook 25 mins
Vegetarian Vegetarian, Super healthy

Method

  1. Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
  2. Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

Per serving

302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g