Quinoa Risotto With Mushrooms and Summer Squash |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A vegetarian take on risotto with lots of protein 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 |
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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