Quinoa Risotto W Mushrooms And Thyme Recipes

MUSHROOM & THYME RISOTTO

Mushroom & thyme risotto image

Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish

Provided by Good Food team

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
350g chestnut mushrooms , sliced
100g quinoa
1l hot 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.

Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.74 milligram of sodium

QUINOA RISOTTO WITH MUSHROOMS AND THYME

Quinoa Risotto with Mushrooms and Thyme image

Provided by Bon Appétit Test Kitchen

Categories Mushroom Onion Side Vegetarian Quick & Easy Low Cal Dinner Quinoa Healthy Low Cholesterol Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 9

Ingredients

1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

Steps:

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

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