recipeName: mushroom and thyme risotto
ingredients: 1 tablespoon olive oil 350g chestnut mushrooms, sliced 100g quinoa 1l vegetable stock 175g risotto rice handful of thyme leaves handful of grated parmesan or vegetarian alternative 50g bag rocket, to serve
steps: 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 four plates or bowls. serve topped with grated parmesan and rocket leaves.
NER: olive oil chestnut mushrooms quinoa vegetable stock risotto rice thyme leaves parmesan rocket