Mushroom & thyme risotto
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.3 out of 5.67 ratingsRate
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Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Healthy
Low calorie
Low fat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
350g chestnut mushrooms
sliced
-
100g quinoa
-
1l low salt vegetable stock
-
175g risotto rice
-
handful of thyme leaves
-
handful of grated parmesan
or vegetarian alternative
-
50g bag rocket
to serve
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Nutrition: per serving
-
kcal302
-
fat7g
low
-
saturates2g
-
carbs51g
-
sugars4g
low
-
fibre3g
-
protein11g
-
salt0.4g
low
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Method
-
step 1
Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Add a ladle of the stock at a time 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.
Recipe from Good Food magazine, September 2010
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A star rating of 4.3 out of 5.67 ratings
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