Mushroom & Shrimp Quinoa Risotto Recipe

Recipe By Slurrp

Mushroom & Shrimp Quinoa Risotto is a healthy and flavorful twist on the classic Italian dish. This risotto is made with quinoa instead of rice, which adds a nutty flavor and boosts the protein content. Sautéed mushrooms and shrimp are added to the quinoa along with garlic, onions, and vegetable broth. The dish is finished with a sprinkle of Parmesan cheese and fresh herbs. This hearty and satisfying meal is perfect for a weeknight dinner.

4.4
22 Rating -
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30minstotal
30m.total
Mushroom & Shrimp Quinoa Risotto
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Ingredients for Mushroom & Shrimp Quinoa Risotto Recipe

  • 1/4 cup Quinoa
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Grated Parmesan Cheese And Fresh Herbs For Garnish

Directions: Mushroom & Shrimp Quinoa Risotto Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil and sauté the onions and garlic until fragrant.
  • STEP 2.Add the mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add the quinoa and stir to coat it with the oil and mushrooms.
  • STEP 4.Pour in the vegetable broth and bring to a simmer.
  • STEP 5.Cover and cook for about 15 minutes or until the quinoa is tender.
  • STEP 6.Stir in the shrimp and cook for an additional 5 minutes or until they are pink and cooked through.
  • STEP 7.Season with salt, pepper, and any additional herbs or spices.
  • STEP 8.Serve the quinoa risotto hot, garnished with Parmesan cheese and fresh herbs.

Cooking Tips

  • Rinse the quinoa before cooking to remove any bitterness.
  • Feel free to add other vegetables like spinach or bell peppers to the risotto.
  • For a creamier texture, stir in a tablespoon of butter or cream at the end.

Storage and Serving

  • Store any leftover quinoa risotto in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop with a splash of broth or water.
  • Serve the risotto as a main dish or as a side with grilled chicken or fish.
Nutrition
value
336
calories per serving
13 g Fat24 g Protein30 g Carbs6 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    24g
  • Carbs
    30g
  • Fiber
    6g

MacroNutrients

  • Carbs
    30g
  • Protein
    24g
  • Fiber
    6g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    191mg
  • Iron
    4mg
  • Vitamin A
    35mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    2mg
  • Phosphorus
    276mg
  • Selenium
    30mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp