Mushroom & Thyme Risotto
This delicious mushroom and quinoa risotto is a flavorful, nutritious dish that combines earthy chestnut mushrooms with the nuttiness of quinoa and creamy richness of risotto rice. Garnished with fresh thyme leaves, Parmesan cheese, and a handful of peppery rocket leaves, this comforting meal is perfect for a cozy dinner at home.
— Constant Cookbook
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
Instructions
- 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.
- Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 302 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.74 milligram of sodium
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