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Mushroom & thyme risotto

Mushroom & thyme risotto

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A star rating of 4.3 out of 5.59 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal302
fat7g
saturates2g
carbs51g
sugars4g
fibre3g
protein11g
low insalt0.74g
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Ingredients

  • 1 tbsp olive oil
  • 350g chestnut mushrooms , sliced
  • 100g quinoa
  • 1l hot vegetable stock
  • 175g risotto rice
  • handful of thyme leaves
  • handful of grated parmesan or vegetarian alternative
  • 50g bag rocket , to serve

Method

  • STEP 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.

  • STEP 2

    Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.

Recipe from Good Food magazine, September 2010

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Overall rating

A star rating of 4.3 out of 5.59 ratings
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