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)

joelle23's picture

Would have loved to have used quinoa but unfortunately don't have any and it's hard to get here. :-(

joelle23's picture

This was tasty and pretty easy to prepare although I did make some changes.

I chopped half a large onion very finely and fried it in oil with 3 cloves of garlic and sprinkled plenty of dried thyme in and ground pepper. I diced some courgette up into small cubes (mainly because I had one that needed using) and tossed that in with the onions while I sliced the mushrooms. Once the mushrooms had cooked for a few minutes I added a cup full of regular rice (risotto rice is just too expensive where I currently live!) and let that soak in the juices before adding vegetable stock a bit at a time. I added more dried thyme towards the end of cooking and a small amount of finely chopped spring onion (but more would have been better), and a pinch of salt and some ground pepper, stirred the parmesan through and served. Lovely.

dizzycooking's picture

Quiet possible my all time favourite risotto, I like too add red onion and chirizo

master_betty's picture

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.

master_betty's picture

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


shionuk's picture

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

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

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

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

kuifke's picture

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

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

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

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

Great and easy one !

lauren_ricci's picture

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

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

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


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