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Mushroom & thyme risotto

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Rate this recipe 3.5/5 (67 Votes)

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

Details

servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 25mins
Cost Average budget

Preparation

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 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

Step 3

Nutrition per serving

kcalories
302

protein
11g

carbs
51g

fat
7g

saturates
2g

fibre
3g

sugar
4g

salt
0.74g

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