Quinoa Risotto
- Number of Servings: 6
Ingredients
1 cup quinoa1 Tbsp. olive oil1 cup chopped onion3 cloves garlic, minced1 cup vegetable broth1 cup skim milk8 oz. mushrooms, sliced3/4 cup Parmesan cheese
Rinse and drain quinoa three times, using a fine mesh strainer to remove the bitter outer coating.
Heat olive oil in a heavy saucepan or dutch oven over medium-high heat. Add onion and cook until soft, stirring constantly. Add garlic and quinoa and continue stirring a minute or two. Stir in broth and milk. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, approximately 10-12 minutes.
Add mushrooms and cook another 3-5 minutes, stirring often. Remove from heat. Add cheese and let stand a few minutes, so risotto can thicken.
Serves 6.
Per serving: 284 calories, 12 g fat, 21 mg cholesterol, 27 g carbohydrate, 3 g fiber, 18 g protein, 4% Vitamin A, 6% Vitamin C, 43% calcium, 18% iron
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Heat olive oil in a heavy saucepan or dutch oven over medium-high heat. Add onion and cook until soft, stirring constantly. Add garlic and quinoa and continue stirring a minute or two. Stir in broth and milk. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, approximately 10-12 minutes.
Add mushrooms and cook another 3-5 minutes, stirring often. Remove from heat. Add cheese and let stand a few minutes, so risotto can thicken.
Serves 6.
Per serving: 284 calories, 12 g fat, 21 mg cholesterol, 27 g carbohydrate, 3 g fiber, 18 g protein, 4% Vitamin A, 6% Vitamin C, 43% calcium, 18% iron
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 8.5 g
- Cholesterol: 8.0 mg
- Sodium: 290.4 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 4.1 g
- Protein: 12.1 g