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    You are in: Home / Recipes / Quinoa Risotto With Mushrooms and Summer Squash Recipe
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    Quinoa Risotto With Mushrooms and Summer Squash

    Quinoa Risotto With Mushrooms and Summer Squash. Photo by Beth_ro

    1/2 Photos of Quinoa Risotto With Mushrooms and Summer Squash

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Beth_ro's Note:

    A vegetarian take on risotto with lots of protein

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Quinoa Risotto With Mushrooms and Summer Squash

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.7
     
    Calories from Fat 278
    43%
    Total Fat 30.9 g
    47%
    Saturated Fat 9.7 g
    48%
    Cholesterol 41.6 mg
    13%
    Sodium 404.8 mg
    16%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 7.2 g
    28%
    Sugars 3.1 g
    12%
    Protein 26.8 g
    53%

    The following items or measurements are not included:

    vegetable broth

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