Quinoa Risotto With Mushrooms And Summer Squash

Name: Quinoa Risotto With Mushrooms And Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 10 -15 button mushrooms, sliced; 1 summer squash or 1 zucchini, sliced; 2 cups quinoa; 3 cups vegetable broth; 1 cup milk; 1 cup mozzarella cheese; 1/2 cup parmesan cheese; salt and pepper

Servings: persons

1
Heat oil over medium heat.
2
Add garlic and onions and cook until the onions are translucent, stirring occasionally.
3
Add mushrooms and cook until done.
4
Add squash/zucchini and cook until translucent.
5
Add quinoa and stir quickly, absorbing all the oil and making sure all the quinoa is coated.
6
Add 1 cup of broth and cook until it is all absorbed. Keep an eye on it and stir often.
7
Add another cup of broth and cook until absorbed.
8
Add the last cup of broth and do the same.
9
Add the cup of milk and let cook until cooked down and creamy.
10
Add the cheese and stir constantly until melted.
11
Salt and pepper to taste.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 onion, chopped, 3 garlic cloves, minced, 10 -15 button mushrooms, sliced, and more.

Yes, Quinoa Risotto With Mushrooms And Summer Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!