Serves 4 - 5 mins to prepare and 5 mins to cook - 337 calories / serving
2 tsp light olive oil
1 x 200g pack button mushrooms, halved or quartered, if large
1 tsp finely chopped rosemary
1 garlic clove, crushed
2 x 220g packs ready-to-eat wholegrain rice and quinoa
50g (2oz) sundried tomatoes in oil, drained and halved
1 x 125g pack goat’s cheese
250ml (8fl oz) hot vegetable stock
vegetarian hard cheese or Parmesan shavings, to serve
handful rocket, to serve
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Heat the oil in a pan over a medium heat. Add the mushrooms, rosemary and garlic, then cook for 5 minutes, or until golden.
Meanwhile, cook the rice and quinoa following the packet instructions. Add to the mushroom mixture along with the tomatoes. Stir in the goat’s cheese, until melted and creamy, then gradually add the stock, stirring until absorbed.
Season to taste, then divide the risotto between 4 bowls. Scatter over the cheese shavings and top with a few rocket leaves.
Tip: You can use any mixture of cooked grains and rice in this dish.
Recipe Courtesy of Tesco