Thyme Risotto with Mushroom September 19, 2014 By @entwellbeing Thyme Risotto with Mushroom Serves: 4 Time to make: 5 mins (Prep) + 25 mins (Cook) Ingredients 1 tbsp Olive Oil Handful Thyme Leaves Handful Grated Parmesan 350g Chestnut Mushrooms 100g Quinoa 175g Risotto Rice 1 Litre salt reduced vegetable Stock 50g Rocket leaves Nutrition (per serve) Energy: 1268.4kJ Calories: 302cal Protein: 11g Fat: 7g – saturated: 2g Carbohydrates: 51g – sugars: 4g Dietary Fibre: 3g Sodium: 0.75g Instructions Heat the vegetable stock in a pan until boiling then lower the heat to simmer. Heat oil in pan and stir in sliced mushrooms until softened. Add the quinoa, then add a ladle of heated stock and stir until absorbed. Add rice to the quinoa, and add another ladle of stock. Allow the rice to absorb. Repeat this ladling process until there is no more stock left, and the rice and quinoa are cooked. Add thyme leaves, stir, and then divide into 4 bowls. Serve with parmesan and rocket. Enjoy!