Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Prep:5 mins Cook:25 mins
Nutrition per serving
1 tbsp olive oil
350g chestnut mushrooms, sliced
1l hot vegetable stock
175g risotto rice
handful thyme leaves
handful grated parmesan or vegetarian alternative
50g bag rocket, to serve
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 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.
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