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Mushroom & thyme risotto

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 302
  • Carbohydrates 51
  • Saturated Fat 2
  • Sugar 4
  • Protein 11
  • Fat 7
  • Fibre 3
  • Salt 0.74

Nutrition per serving

  • Calories 302
  • Carbohydrates 51
  • Saturated Fat 2
  • Sugar 4
  • Protein 11
  • Fat 7
  • Fibre 3
  • Salt 0.74

Ingredients

  • 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

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.

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