Mushroom & thyme risotto

Latest comments and suggestions

Results 21-40

• sunnyside

  10 May 2011

  sunnyside rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CFL recipes

  10 June 2011

  CFL recipes rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shion Abdillah

  05 September 2011

  Shion Abdillah rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate19

  15 September 2011

  kate19 rated and commented on this recipe

  

  Delicious!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Master_Betty

  14 November 2011

  Master_Betty rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Master_Betty

  14 November 2011

  Master_Betty commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bielka

  17 January 2012

  bielka rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dizzy13

  03 February 2012

  Dizzy13 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joelle23

  28 February 2012

  Joelle23 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joelle23

  28 February 2012

  Joelle23 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  21 July 2012

  Dawn rated and commented on this recipe

  

  This recipe is a regular meal in our house. As other people have said black pepper really is a must as it just lifts up the whole dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alexandragr

  09 August 2012

  alexandragr rated and commented on this recipe

  

  Lovely recipe!Enjoyed it very much! I added some fresh rosemary as well and would also like to comment that the portions need to be adjusted slightly as I don't think this portion is sufficient for one woman AND ONE MAN!hahaha...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Judiper

  15 August 2012

  Judiper rated and commented on this recipe

  

  Yummy!! I used pearly barley instead of quinoa, needed about 200ml more liquid though. As suggested I fried a small onion and 2 cloves of garlic before adding my mushrooms. I also fried chorizo in a seperate pan and added with the oil towards the end of cooking as my husband doesn't really do vegetarian and stirred half the parmesan in and topped with the rest. Went well with the rocket. I would say this recipe is enough for 2 decent sized portions and a good portion of leftovers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DennyC

  02 September 2012

  DennyC rated and commented on this recipe

  

  What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DennyC

  02 September 2012

  DennyC commented on this recipe

  What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nikki

  03 October 2012

  Nikki commented on this recipe

  Really enjoyed this, I added half a diced onion and a clove of garlic and I used regular mature cheddar cheese instead of Parmesan, plenty of black pepper and added a tablespoon of creme fraiche to make it nice and creamy. Found the portion size just right for me but my husband and teenage boys needed the cheesy garlic bread to go with it. It will definitely become a regular meal in our house. :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Montgomery-Swan

  05 October 2012

  Montgomery-Swan commented on this recipe

  Quinoa can be bought at Tesco's. It's in the Speciality Ingredients section. Trying this recipe tonight!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JJ

  08 October 2012

  JJ commented on this recipe

  after all the 5x's I was really looking forward to this but I was very disappointed. I used all the right ingredients and cooking instructions but I found it very tasteless although a good base to start adding different ingredients.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karandy

  03 January 2013

  karandy commented on this recipe

  I used barley instead of the quinoa - absolutely a winner. Loaded with taste and texture i will certainly make again and again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MarieB

  22 January 2013

  MarieB rated and commented on this recipe

  

  I also added an onion and garlic clove before the mushrooms, a glass of white wine before the stock and seasoned with pepper. I used grand padano instead of parmesan. Really good, will make again. Found it made about enough for 3 people.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/725649/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Super healthy

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

Per serving

302 kcalories, protein 11g, carbohydrate 51g, fat 7 g, saturated fat 2g, fibre 3g, sugar 4g, salt 0.74 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.