Mushroom risotto

300 Calories

per portion - serves 4

This lovely risotto tastes great but is very low in calories!



  • 1 tbsp olive oil
  • 350g chestnut mushrooms, sliced
  • 100g quinoa
  • 1l hot vegetable stock
  • 175g risotto rice
  • handful thyme leaves
  • handful grated parmesan
  • 50g bag rocket, to serve


Fry the mushrooms for 5 minutes before stirring in the quinoa and rice. In a separate pan, keep the vegetable stock on a low heat. Add a cup worth of vegetable stock to the mushrooms and quinoa, and stir until it has been dissolved. Continue doing so until all the stock has been used up and the quinoa and rice are tender, but still have bite.