Mushroom & thyme risotto

Mushroom & thyme risotto

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(42 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal302
  • fat7g
  • saturates2g
  • carbs51g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.74g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g chestnut mushroom, sliced
  • 100g quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 1l hot vegetable stock
  • 175g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • handful thyme leaves
  • handful grated Parmesan or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g bag rocket, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

  2. Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

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Comments (48)

pinkkann's picture

I've cooked this dish several times (5:2 diet days although I would definitely eat it on a normal day as well) and it's easy, filling and tasty. I usually add onion as I would for any risotto dish and the thyme is essential, although you could also consider tarragon. I also use a lot more mushrooms than called for in the recipe - just because I want to increase the vegetable content.

andriaph's picture

Very nice dish, even though I think it needed a tad more taste to it. might add some coconut cream or some more herbs next time. Quinoa was a great addition though

hollys2002's picture

Really enjoyed this. I took hints and tips from others and added onion, garlic and a squeeze of lemon. I also cut the thyme down to a minimum as I'm not keen on it. But the finished product was lovely. The addition of quinoa is an excellent alternative to a full rice dish.

lobsterpot1's picture

Not the best risotto I have tasted but not bad for a low calorie recipe.

cmangan's picture

I made this last night for my husband and I, who are on a low calorie diet, and it was lovely. I pierced two cloves of garlic with a knife and added them whole during the cooking process for flavour and fished them out at the end before serving. I also added some diced chicken, which I browned off in a pan before I fried the mushrooms, because we wanted some protein in our diet, and the combination of chicken and mushroom was delicious. I used fresh lemon thyme for extra zing and put loads in during cooking and extra to garnish. It really does benefit from a big pinch of sea salt and a generous amount of black pepper as well. It was super tasty and, for under 600 calories, I will definitely be making this again and experimenting with different flavours.

stcfstrox's picture

I made this without the quinoa because my local store didn't stock it and it was lovely! My whole family ate it and they loved it. Will be making this more often, so easy and so filling.

ibrownshoes's picture

Absolutely terrible recipe.

Zero taste
Awful texture

Waste of time.

stcfstrox's picture

You obviously cooked it wrong somehow, as my younger 16 year old sister won't eat something that tastes bad and she ate the whole thing before I'd finished dishing everyones out.

caroljefferson's picture

scrummy! added onion and red pepper and used brown rice

stingray11's picture

Really nice twist on risotto with the combination of quinoa and rice. I sweated off some onions first before adding the mushrooms and then added some white wine before adding the stock to give it more of a traditional risotto flavour. Very nice and would definitely make again.

marieb1's picture

I also added an onion and garlic clove before the mushrooms, a glass of white wine before the stock and seasoned with pepper. I used grand padano instead of parmesan. Really good, will make again. Found it made about enough for 3 people.

karandy's picture

I used barley instead of the quinoa - absolutely a winner. Loaded with taste and texture i will certainly make again and again.

jenny108's picture

after all the 5x's I was really looking forward to this but I was very disappointed. I used all the right ingredients and cooking instructions but I found it very tasteless although a good base to start adding different ingredients.

montgomery-swan's picture

Quinoa can be bought at Tesco's. It's in the Speciality Ingredients section. Trying this recipe tonight!

nicolasimpson's picture

Really enjoyed this, I added half a diced onion and a clove of garlic and I used regular mature cheddar cheese instead of Parmesan, plenty of black pepper and added a tablespoon of creme fraiche to make it nice and creamy. Found the portion size just right for me but my husband and teenage boys needed the cheesy garlic bread to go with it. It will definitely become a regular meal in our house. :-)

dennyc2's picture

What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

dennyc2's picture

What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

judiper's picture

Yummy!! I used pearly barley instead of quinoa, needed about 200ml more liquid though. As suggested I fried a small onion and 2 cloves of garlic before adding my mushrooms. I also fried chorizo in a seperate pan and added with the oil towards the end of cooking as my husband doesn't really do vegetarian and stirred half the parmesan in and topped with the rest. Went well with the rocket. I would say this recipe is enough for 2 decent sized portions and a good portion of leftovers.

alexandragr's picture

Lovely recipe!Enjoyed it very much! I added some fresh rosemary as well and would also like to comment that the portions need to be adjusted slightly as I don't think this portion is sufficient for one woman AND ONE MAN!hahaha...

bornintoit's picture

This recipe is a regular meal in our house. As other people have said black pepper really is a must as it just lifts up the whole dish.


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Tips (1)

Princess Peach's picture

I added garlic, shallot and white wine. Also used 'bouquet garni' in stead of vegetable stock. It turned out really flavourful. The texture of the mushrooms turns out a bit mushy, being cooked so long... I think next time I will not cook with the rice and remove them from the pan before adding quinoa, rice and wine or stock.

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