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Mushroom & thyme risotto
Serves 4
Easy
Prep:
Cook:
Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Skip to ingredients
- 1 tbsp olive oil
- 350g chestnut mushroomssliced
- 100g quinoa
- 1l hot vegetable stock
- 175g risotto rice
- handful of thyme leaves
- handful of grated parmesanor vegetarian alternative
- 50g bag rocketto serve
Nutrition: per serving
- kcal302
- fat7g
- saturates2g
- carbs51g
- sugars4g
- fibre3g
- protein11g
- salt0.74glow
Method
step 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.
step 2
Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.
