How to Make Chicken Bacon Mushroom Risotto

Quinoa Mushroom 'Risotto'

Stir until cheese just melts.

Recipe Summary Quinoa Mushroom 'Risotto'

Delicious way to enjoy healthy, protein-packed quinoa!

Ingredients | Chicken Bacon Mushroom Risotto

2 cups water

1 cup quinoa

1 tablespoon coconut oil

1 teaspoon chicken bouillon granules

2 tablespoons coconut oil

4 cups sliced crimini ('baby bella') mushrooms

½ large yellow onion, thinly sliced

1 large red bell pepper, seeded and thinly sliced

salt to taste

¼ cup red wine

2 tablespoons soy sauce

¼ cup grated Parmesan cheese, or to taste (Optional)

Directions

Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.

Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.

Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.

Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Omit chicken bouillon and replace with salt to make it a vegetarian dish.

Info | Chicken Bacon Mushroom Risotto

prep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Quinoa Mushroom 'Risotto'

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