MUSHROOM & THYME RISOTTO

Mushroom & thyme risotto image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 8

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Ingredients

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

Steps:

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.
Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.

Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.74 milligram of sodium