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Thyme Risotto with Mushroom

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Thyme Risotto with Mushroom

Serves: 4
Time to make: 5 mins (Prep) + 25 mins (Cook)

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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

  1. Heat the vegetable stock in a pan until boiling then lower the heat to simmer.
  2. 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.
  3. 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.
  4. Add thyme leaves, stir, and then divide into 4 bowls.
  5. Serve with parmesan and rocket. Enjoy!

 

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