Mushroom & Thyme Risotto

This vegetarian risotto uses a mixture of quinoa and rice for delicious, nutty flavour. It’s also super easy to make!


  • 1 tbsp olive oil
  • 350g mushroom, sliced
  • 100g quinoa
  • 1 litre of freshly made vegetable stock
  • 175g risotto rice
  • Handful of thyme, leaves only
  • Handful of grated parmesan
  • 50g rocket


  1. Take a medium sized frying pan and saute the mushroom for 2-3 minutes, then stir in the quinoa.
  2. Add a ladle of the vegetable stock, and stir everything together until the stock has absorbed.
  3. Now, chuck in the rice and add a ladle of stock at a time, stirring until absorbed in between pours, until all the stock has been used up.
  4. Stir in the thyme, and decant into bowls. Serve topped with the grated parmesan and rocket leaves.

Lead image: rjgrant via Getty images.