Quinoa Risotto With Mushrooms and Summer Squash Recipe

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Quinoa Risotto With Mushrooms and Summer Squash
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.05 Kcal (2006 kJ)
Calories from fat 165.87 Kcal
% Daily Value*
Total Fat 18.43g 28%
Cholesterol 13.86mg 5%
Sodium 994.73mg 41%
Potassium 759.24mg 16%
Total Carbs 56.23g 19%
Sugars 6.31g 25%
Dietary Fiber 6.35g 25%
Protein 23.5g 47%
Vitamin C 5mg 8%
Iron 4.6mg 26%
Calcium 429.4mg 43%
Amount Per 100 g
Calories 150.46 Kcal (630 kJ)
Calories from fat 52.1 Kcal
% Daily Value*
Total Fat 5.79g 28%
Cholesterol 4.35mg 5%
Sodium 312.42mg 41%
Potassium 238.46mg 16%
Total Carbs 17.66g 19%
Sugars 1.98g 25%
Dietary Fiber 1.99g 25%
Protein 7.38g 47%
Vitamin C 1.6mg 8%
Iron 1.4mg 26%
Calcium 134.9mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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