Thyme Risotto with MushroomServes: 4 |  |
Ingredients
| Nutrition (per serve)
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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!
