Quinoa Risotto With Mushrooms and Summer Squash

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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