For a twist on a classic risotto try this quick and easy recipe made with wholegrain rice and quinoa. With creamy goat's cheese, button mushrooms and fresh rosemary, it makes a hearty, comforting midweek meal that you can whip up in under 15 minutes.
- Heat the oil in a pan over a medium heat. Add the mushrooms, rosemary and, garlic, then cook for 5 mins, 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.
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