Mushroom & thyme risotto

Mushroom & thyme risotto

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(36 ratings)


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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level



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

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  • 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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  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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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.

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
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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
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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!