Mushroom & thyme risotto - Good Food Middle East
Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Ingredients
- 1 tbsp olive oil
- 350g chestnut mushrooms, sliced
- 100g quinoa
- 1l hot vegetable stock
- 175g risotto rice
- handful thyme leaves
- handful grated parmesan or vegetarian alternative
- 50g bag rocket, to serve
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