Quinoa Risotto With Mushrooms And Summer Squash Recipe

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

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

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.

No additional tips available.

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

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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.

Quinoa Risotto With Mushrooms And Summer Squash

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