High-protein mushroom risotto with fresh thyme

High-protein mushroom risotto with fresh thyme: a creamy rice dish with chestnut mushrooms, vegetable stock and low-fat quark or cottage cheese.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 8 g
• Carbs: 65 g

Ingredients

• 500ml hot homemade vegetable stock (no yeast extract)
• 1 small onion
• 200g chestnut mushrooms
• 100g risotto rice
• 2 tbsp low-fat quark or cottage cheese
• 1 tsp olive oil
• Pepper
• A few sprigs of fresh thyme
• Salt

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Trim the mushrooms and slice them. Finely dice the onion and keep the vegetable stock hot.
2. Heat the olive oil in a large frying pan and fry the mushrooms until well browned. Then take them out of the pan and set aside briefly.
3. Soften the onion in the same pan until translucent. Add the risotto rice and stir briefly until the grains turn slightly translucent.
4. Gradually add the hot vegetable stock to the rice, stirring regularly and letting it reduce each time, until the rice is creamy and still slightly al dente.
5. Stir in the mushrooms, fresh thyme and low-fat quark or cottage cheese. Season to taste with salt and pepper.
6. Serve straight away, finishing with a little fresh thyme on top if you like.

Good to know

This risotto is uncomplicated and really comforting. Lovely and creamy and savoury, without being heavy. Just right when you want something warm from the pan.

Swaps

Low-fat quark → skyr (more protein, similarly creamy). Cottage cheese → goat's milk cottage cheese (often a little stronger in flavour). Chestnut mushrooms → king oyster mushrooms (more bite and a more intense flavour). Risotto rice → spelt grain risotto (also provides fibre, a little nuttier; contains gluten).

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

Contains milk (low-fat quark or cottage cheese). Good for children when mildly seasoned; in pregnancy, fine with fresh, well-cooked mushrooms and pasteurised dairy products.