Mushroom & thyme risotto

• olive oil↗1 tbsp tbsp
• chestnut mushrooms↗350g g

  sliced

• quinoa↗100g g
• low salt vegetable stock↗1l l
• risotto rice↗175g g
• handful of thyme leaves↗
• handful of grated parmesan

  or vegetarian alternative

• bag rocket↗50g g

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Add a ladle of the stock at a time 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.

2. 2

   Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.