Mushroom & Thyme Quinoa Risotto

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

Print Recipe

Mushroom & Thyme Quinoa Risotto Yum

Course

Main Dish

Cuisine

British, Healthy, Rice, Risotto, Vegetarian

Keyword

British, Healthy, Quinoa, Rice, Risotto, vegetarian

Prep Time

5 Minutes

Cook Time

25 Minutes

Servings

People

Ingredients

• 1 tbsp olive oil
• 350 g Chestnut Mushrooms sliced
• 100 g quinoa
• 1 l hot vegetable stock
• 175 g risotto rice
• handful of thyme leaves
• handful of grated parmesan
• Handful rocket to serve

Course Main Dish Cuisine British, Healthy, Rice, Risotto, Vegetarian Keyword British, Healthy, Quinoa, Rice, Risotto, vegetarian Prep Time 5 Minutes Cook Time 25 Minutes Servings People Ingredients 1 tbsp olive oil 350 g Chestnut Mushrooms sliced 100 g quinoa 1 l hot vegetable stock 175 g risotto rice handful of thyme leaves handful of grated parmesan Handful rocket to serve

Instructions

1. Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa.
2. 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.
3. Stir in the thyme leaves. Serve topped with grated parmesan and rocket leaves