Mushroom & thyme risotto

Mushroom & thyme risotto

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(34 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
302
protein
11g
carbs
51g
fat
7g
saturates
2g
fibre
3g
sugar
4g
salt
0.74g

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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Method

  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.

Recipe from Good Food magazine, September 2010

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Comments

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master_betty's picture
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Could have done with a little less thyme, or at least just removed the stalks. First time I've tried quinoa and will definitely try this again.

melvis19's picture
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Delicious!!

shionuk's picture
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Great recipe. Great for after work and the thyme is an interesting addition. I found you need to chop the time up as thyme is a long herb and quite intrusive on a plate. Perhaps cutting it up into 3/4 inch pieces is a good plan I think. Tasted great.

Hawie's picture
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This is delicious but definitely benefits from some garlic and the portions are indeed small. Also, I added the quinoa much later in the process as it needs much less cooking time than the rice. It is so much nicer with a bit of bite - I find it almost unpalatable if it is cooked to the point of turning to mush. Kids loved it too - I added a spoonful of creme fraiche to theirs - and the rocket on the top is essential, the flavours go so well together.

sunnysideoflove's picture
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A very healthy yet filling dish. tasty as well, the quinoa made the difference, i cooked this with brown rice as a healthier option. Tasted great and served with the bruschetta, tasted wonderful. My first dish of here. would reccomend x

ebefel's picture

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.

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

kuifke's picture
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Very very nice dish.

matthewanita's picture

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!

sazzums4god's picture
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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!

tatti2007's picture
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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.

pmr747's picture
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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

naujalis's picture
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Great and easy one !

lauren_ricci's picture
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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.

alisondefries's picture
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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.

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

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

donnalovescheese's picture
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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.

jennakirk's picture

thanks will give it a go :)

doryreiling's picture
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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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