For this rich, classy mushroom risotto recipe with parmesan, Arborio rice, quinoa and aruguala , we like it best when made with chestnut mushrooms, but any type mushrooms works. Serve alongside pork roast or roasted chicken. Smart Recipes, American,Vegetarian Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains American,Vegetarian Mushroom And Thyme Risotto Mushroom And Thyme Risotto Recipe | PT40M Serves 4 Ingredients: 1 Tablespoon Olive Oil 12.5 Ounce Chestnut Mushrooms 3.5 Ounce Quinoa 4 Cups Hot Vegetable Stock 1 Cup Arborio Rice 1 Handful Thyme Leaves 1 Handful Parmesan Or Vegetarian Alternative 1.75 Ounce Arugula In a medium pan, heat oil and sauté mushrooms for about 2-3 minutes. Add quinoa and stir to combine. Add a ladle of stock and stir till absorbed completely. Stir in rice and repeat with stock and cook till all stock is absorbed. (This process will take 15-20 minutes). Stir in thyme leaves and remove from heat. Divide risotto into 4 serving plates and serve with the topping of Parmesan and arugula.

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