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Recipes

Healthy

Risotto with mushrooms and thyme

Tania Ortiz

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Recipe

Risotto with Mushrooms and Thyme

Name: Risotto with Mushrooms and Thyme
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 tablespoon olive oil; 350 grams mushroom, sliced; 100 grams quinoa; 1 liter vegetable consommé; 175 grams risotto rice; leaves thyme, (little); 1 fist parmesan cheese, grated; 50 grams arugula

30 mins

Low

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Tania Ortiz

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To print

Using a mixture of quinoa and rice gives a light texture and unique flavor.

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Ingredients

4 portions

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1 tablespoon olive oil
350 grams mushroom, sliced
100 grams quinoa
1 liter vegetable consommé
175 grams risotto rice
leaves thyme, (little)
1 fist parmesan cheese, grated
50 grams arugula

Preparation

Heat the oil in a medium skillet, sauté the mushrooms for 2-3 minutes. Stir them with the quinoa.

Keep the hot vegetable broth in a pan over low heat and stir until it is absorbed. Add the rice and stir again, until all the broth has been absorbed and the rice and quinoa are tender or cooked.

Stir in the thyme leaves, and divide into 4 plates. Serve with grated parmesan cheese and arugula leaves.