- 1 tbsp olive oil
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
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…
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.
Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.