Photo: Andrew Ridley
Quinoa Risotto with Mushrooms and Thyme
9 ingredients
Makes 4 main-course or 6 side-dish servings
openrecipes
Estimated Nutrition (whole recipe, rough)
584
Calories
24g
Protein
26g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 garlic clove, pressed
- 1 8-ounce package sliced crimini (baby bella) mushrooms
- 6 ounces fresh shiitake mushrooms, stemmed, sliced
- 3 teaspoons chopped fresh thyme, divided
- 1 cup dry white wine
- Grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes