Mushroom & thyme risotto

Name: Mushroom & thyme risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp olive oil; 350 grams chestnut mushrooms, sliced; 100 grams quinoa; 1 liter hot vegetable stock; 175 grams risotto rice; 1 handful thyme leaves; 1 handful grated parmesan or vegetarian alternative; 50 grams rocket, to serve

Forget going out to eat or ordering takeout every time you crave Mediterranean food.

Instructions

Heat the oil in a medium pan, saut 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.

Ingredients you will need

Stock

Mushrooms

Quinoa

Rice

Cooking Oil

Equipment you will use

Ladle

Frying Pan

Stir in the thyme leaves, then divide between four plates or bowls.

Ingredients you will need

Thyme

Equipment you will use

Bowl

Serve topped with grated parmesan and rocket leaves.

Ingredients you will need

Parmesan

Arugula

Equipment

Ladle

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

olive oil 350grams

chestnut mushrooms, sliced 100grams

quinoa 1liter

hot vegetable stock 175grams

risotto rice 1handful

thyme leaves 1handful

grated parmesan or vegetarian alternative 50grams

rocket, to serve

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.