Mushroom & Shrimp Quinoa Risotto

• 份量: 4 servings
• 活動時間: 30 minutes
• 總時間: 30 minutes

食材

¾ cup quinoa

1 ¼ cups water

1 tablespoon olive oil, divided

1 medium shallot, minced (about 1/4 cup)

1 ½ cups sliced cremini or button mushrooms (3 oz.)

2 large garlic cloves, minced (about 1 Tbsp.)

¼ teaspoon crushed red pepper

6 ounces peeled and deveined raw shrimp, chopped (3/4 cup)

¾ cup low-sodium chicken broth or vegetable broth, divided

¼ cup chopped fresh Italian parsley

¼ teaspoon salt

¼ teaspoon ground pepper

¼ cup grated Parmesan cheese

1 lemon, cut into wedges

步驟

Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.

Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.

Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.

Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.

營養

• 卡路里: 216 kcal
• 總脂肪: 7 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 0 g
• 膽固醇: 57 mg
• 鈉: 472 mg
• 總碳水化合物: 25 g
• 膳食纖維: 3 g
• 總糖: 2 g
• 蛋白質: 13 g