Mushroom & thyme risotto

Mushroom & thyme risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
joelle23
28th Feb, 2012
4.05
Would have loved to have used quinoa but unfortunately don't have any and it's hard to get here. :-(
joelle23
28th Feb, 2012
4.05
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.
dizzycooking
3rd Feb, 2012
Quiet possible my all time favourite risotto, I like too add red onion and chirizo
master_betty
14th Nov, 2011
4.05
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.
master_betty
14th Nov, 2011
4.05
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.
melvis19
15th Sep, 2011
5.05
Delicious!!
shionuk
5th Sep, 2011
5.05
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.
Hawie
10th Jun, 2011
4.05
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.
sunnysideoflove
10th May, 2011
4.05
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
ebefel
3rd May, 2011
Loved this! Never had Quinoa before so was exited to try it, made a nice change from jut rice. The only thing I would say is the portions are small, will double up next time.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.