Mushroom & thyme risotto

Mushroom & thyme risotto

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(44 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

    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

    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

    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

    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

    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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marieb1
22nd Jan, 2013
5.05
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.
karandy
3rd Jan, 2013
I used barley instead of the quinoa - absolutely a winner. Loaded with taste and texture i will certainly make again and again.
jenny108
8th Oct, 2012
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.
montgomery-swan
5th Oct, 2012
Quinoa can be bought at Tesco's. It's in the Speciality Ingredients section. Trying this recipe tonight!
nicolasimpson
3rd Oct, 2012
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. :-)
dennyc2
2nd Sep, 2012
5.05
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.
dennyc2
2nd Sep, 2012
5.05
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.
judiper
15th Aug, 2012
4.05
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.
alexandragr
9th Aug, 2012
4.05
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...
bornintoit
21st Jul, 2012
4.05
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.

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