Mushroom & thyme risotto

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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

Method

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.