Mushroom & Shrimp Quinoa Risotto
Quinoa, the super-grain of Peru, has a creamy and supple texture that lends itself to recipes that are typically made with rice, like this risotto. It's high in protein and fiber, gluten-free and very filling. White quinoa is the most common variety, but you can also find red, black or multicolored quinoa—any variety works in this recipe. For a vegetarian version of this easy healthy recipe, double the mushrooms and skip the shrimp.
Ingredients
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¾ cup quinoa
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1 ¼ cups water
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1 tablespoon olive oil, divided
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1 medium shallot, minced (about 1/4 cup)
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1 ½ cups sliced cremini or button mushrooms (3 oz.)
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2 large garlic cloves, minced (about 1 Tbsp.)
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¼ teaspoon crushed red pepper
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6 ounces peeled and deveined raw shrimp, chopped (3/4 cup)
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¾ cup low-sodium chicken broth or vegetable broth, divided
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¼ cup chopped fresh Italian parsley
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup grated Parmesan cheese
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1 lemon, cut into wedges
Description
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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.
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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.
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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.
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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.
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