Mushroom & thyme risotto

Mushroom & thyme risotto

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(57 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal302
  • fat7g
  • saturates2g
  • carbs51g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.74g
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  • 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 mushrooms, sliced
  • 100g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 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 of thyme leaves
  • handful of grated parmesan or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g bag rocket, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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 four plates or bowls. Serve topped with grated parmesan and rocket leaves.

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Comments, questions and tips

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17th May, 2016
I've cooked this dish several times (5:2 diet days although I would definitely eat it on a normal day as well) and it's easy, filling and tasty. I usually add onion as I would for any risotto dish and the thyme is essential, although you could also consider tarragon. I also use a lot more mushrooms than called for in the recipe - just because I want to increase the vegetable content.
6th Feb, 2016
Very nice dish, even though I think it needed a tad more taste to it. might add some coconut cream or some more herbs next time. Quinoa was a great addition though
11th Oct, 2015
Really enjoyed this. I took hints and tips from others and added onion, garlic and a squeeze of lemon. I also cut the thyme down to a minimum as I'm not keen on it. But the finished product was lovely. The addition of quinoa is an excellent alternative to a full rice dish.
21st Jan, 2015
Not the best risotto I have tasted but not bad for a low calorie recipe.
cmangan's picture
14th Mar, 2014
I made this last night for my husband and I, who are on a low calorie diet, and it was lovely. I pierced two cloves of garlic with a knife and added them whole during the cooking process for flavour and fished them out at the end before serving. I also added some diced chicken, which I browned off in a pan before I fried the mushrooms, because we wanted some protein in our diet, and the combination of chicken and mushroom was delicious. I used fresh lemon thyme for extra zing and put loads in during cooking and extra to garnish. It really does benefit from a big pinch of sea salt and a generous amount of black pepper as well. It was super tasty and, for under 600 calories, I will definitely be making this again and experimenting with different flavours.
22nd Jan, 2014
I made this without the quinoa because my local store didn't stock it and it was lovely! My whole family ate it and they loved it. Will be making this more often, so easy and so filling.
14th Jan, 2014
Absolutely terrible recipe. Zero taste Awful texture Waste of time.
22nd Jan, 2014
You obviously cooked it wrong somehow, as my younger 16 year old sister won't eat something that tastes bad and she ate the whole thing before I'd finished dishing everyones out.
24th Jul, 2013
scrummy! added onion and red pepper and used brown rice
29th May, 2013
Really nice twist on risotto with the combination of quinoa and rice. I sweated off some onions first before adding the mushrooms and then added some white wine before adding the stock to give it more of a traditional risotto flavour. Very nice and would definitely make again.


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Princess Peach
20th Sep, 2014
I added garlic, shallot and white wine. Also used 'bouquet garni' in stead of vegetable stock. It turned out really flavourful. The texture of the mushrooms turns out a bit mushy, being cooked so long... I think next time I will not cook with the rice and remove them from the pan before adding quinoa, rice and wine or stock.
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