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Mushroom & thyme risotto

Mushroom & thyme risotto

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(42 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 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

    Quinoa

    keen-wah

    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

    parm-ee-zan

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

  • 50g bag rocket, to serve

    Rocket

    roh-ket

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

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.

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Comments, questions and tips

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Comments (48)

kiisudankan's picture
4

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
5

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
5

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.

jennakirk's picture

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?

dianerichardson's picture
5

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!!

mrbluesky's picture

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!

schnozwangleplonker's picture
5

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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