Mushroom & Thyme Risotto
You're about to embark on a culinary journey, perfecting the art of Mushroom & Thyme Risotto. Don't fret, it's not as daunting as it may seem. With our step-by-step guide, you'll grasp the basics in no time.
Ingredients
- 1 tbsp olive oil
- 350 g chestnut mushrooms sliced
- 100 g quinoa
- 1 l hot vegetable stock
- 175 g risotto rice
- handful of thyme leaves
- handful of grated parmesan or vegetarian alternative
- 50 g bag rocket to serve
Instructions
STEP 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.
STEP 2
- Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.