lindseydodd408
Gold Member
Oh hates this, he noticed the quinoa was something he'd not tried before and turned into a two year old. I love this recipe, it's soooooo yummy!!! I sometimes stir in a mini tub of philapelphia extra light to add some creaminess right at the end.
1 tbsp olive oil (I use fry light).
350g chestnut mushrooms , sliced.
100g quinoa.
1l hot vegetable stock.
175g risotto rice.
handful thyme leaves (I use dried thyme and add it to the mushrooms right at the beginning of cooking.
handful grated Parmesan.
1 tbsp olive oil (I use fry light).
350g chestnut mushrooms , sliced.
100g quinoa.
1l hot vegetable stock.
175g risotto rice.
handful thyme leaves (I use dried thyme and add it to the mushrooms right at the beginning of cooking.
handful grated Parmesan.
- 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 4 plates or bowls. Serve topped with grated Parmesan.
