Mushroom & thyme risotto

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• Schnozwangle Plonker

  14 August 2010

  Schnozwangle Plonker rated and commented on this recipe

  

  Got the recipe originally from the September 2010 magazine and made it (obviously!). Could not find quinoa anywhere so substituted it for more rice! Also could not find thyme leaves so WAS going to put in 2 tsps of dried thyme, but I forgot. Next time I will make double quantities as we found portions quite small! Very enjoyable and a good recipe!

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• MrBrightside

  17 August 2010

  MrBrightside commented on this recipe

  Quinoa is available in most health food stores. However. I f you don't have one close at hand. Marks & Spencers sell it. I think you'd need to live on the moon not to be able to find thyme leaves!!! Buy a plant at the supermarket or garden centre. Use what you need and plant it in the garden...Thyme leaves for life!

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• Diane

  24 August 2010

  Diane rated and commented on this recipe

  

  I made this risotto within a couple of hours of receiving my copy of GF.....luckily I had recently bought some quinoa from my local Sainsburys and had thyme in the garden, it was gorgeous, definitely one to put on the regulars list!!

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• Jennacakes

  24 August 2010

  Jennacakes commented on this recipe

  i want to make this as iv only just started experimenting with food, only thing is i dont like parmesan, is there a substitute cheese?

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• dory

  24 August 2010

  dory rated and commented on this recipe

  

  This recipe is brilliant. Quinoa really makes a big difference. Did you try freshly grated parmesan? If you really don't like it, any other hard cheese you do like works well.

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• Jennacakes

  25 August 2010

  Jennacakes commented on this recipe

  thanks will give it a go :)

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• donnalovescheese

  25 August 2010

  donnalovescheese rated and commented on this recipe

  

  Wow, I really wasn't expecting this to be as nice as it was. Only change I made to the recipe was using dried thyme instead of fresh which I added with the mushrooms at the start to give it a chance to give off it's flavour.

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• kiisu

  29 August 2010

  kiisu rated and commented on this recipe

  

  Very nice. The quinoa/thyme makes it a bit more exciting than your average risotto. Needs lots of freshly ground black pepper!

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• Argosdiva

  29 August 2010

  Argosdiva rated and commented on this recipe

  

  Really delicious. Will make this one again. I'm looking forward to having the left overs for lunch tomorrow.

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• Ali

  30 August 2010

  Ali rated and commented on this recipe

  

  This was a really tasty recipe and leftovers were ideal for lunch. I have to say that I griddled some pork to go with it for dinner just so my husband didn't feel deprived! Pork went very well. Will definately make this recipe again.

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• Chrispy Duck

  06 September 2010

  Chrispy Duck rated this recipe

  

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• Lauren Ricci

  24 September 2010

  Lauren Ricci rated and commented on this recipe

  

  As my boyfriend can't seem to eat risotto rice I made this with just plain brown rice and it was delicious. Just had to cook for a bit longer. I added peas and threw in chard at the end instead of rocket. I added finely chopped garlic at the start as we love it in everything! Tasty and easy.

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• La piscine

  06 October 2010

  La piscine rated and commented on this recipe

  

  Great and easy one !

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• Peter747

  19 October 2010

  Peter747 rated and commented on this recipe

  

  Not eaten quinoa before and not keen on it. Will stick to rice in my risottos as we really didn't like the texture. Each to their own I guess

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• Natasha

  05 December 2010

  Natasha rated and commented on this recipe

  

  I think this would be really bland if you stuck to the recipe - a splash of white wine, lots of black pepper and lots of parmesan needed to pep this up. I use quinoa a lot but I'm not sure about mixing it with rice. I like using red rice for rissotti, which also gives it a nice, nutty texture.

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• Sazzy

  13 January 2011

  Sazzy rated and commented on this recipe

  

  Made this for the whole family- went down a real treat! Lovely with a nice cold glass of white wine served with crusty bread. The recipe is spot on, and if followed correctly- the results are explosive!

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• matthewanita

  13 January 2011

  matthewanita commented on this recipe

  Faff free dinner, if you don't mind stirring! We stuck to the recipe and found this quite bland. Will definately add a splash of white wine, some pepper and possibly some porcini mushrooms for extra flavour. Also found it quite filling, happy tums!

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• Kuifke

  10 February 2011

  Kuifke rated and commented on this recipe

  

  Very very nice dish.

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• Donna B

  04 April 2011

  Donna B rated and commented on this recipe

  

  Added garlic, onions and black pepper. Didn't have quinoa so used barley as suggested by GF, was blooming lovely!!

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• Claire

  03 May 2011

  Claire commented on this recipe

  Loved this! Never had Quinoa before so was exited to try it, made a nice change from jut rice. The only thing I would say is the portions are small, will double up next time.

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http://www.bbcgoodfood.com/recipes/725649/

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Super healthy

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

Per serving

302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g

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