Blog Meal Plan Peas and Mushroom Risotto Peas and Mushroom Risotto

Peas and Mushroom Risotto

Name: Peas and Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 1 serving
Ingredients: Quinoa - 130 g (0.8 cup); Olive oil - 10 ml (2 tsp); Onion - 30 g (0.5 whole); Garlic clove - 6 g (2 pcs); Salt and pepper - 0.3 g (1 pinch); Mushroom - 100 g (1 cup); Carrot - 50 g (0.5 whole); Red wine vinegar - 5 ml (1 tsp); Green peas - 200 g (1.5 cup)

15 min Traditional Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

689

Calories

29.1g

Protein

14g

Fat

111.6g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Quinoa - 130 g (0.8 cup)
Olive oil - 10 ml (2 tsp)
Onion - 30 g (0.5 whole)
Garlic clove - 6 g (2 pcs)
Salt and pepper - 0.3 g (1 pinch)
Mushroom - 100 g (1 cup)
Carrot - 50 g (0.5 whole)
Red wine vinegar - 5 ml (1 tsp)
Green peas - 200 g (1.5 cup)

How to make:

Rinse and soak quinoa in cold water for 1-1.5 hours
Fry the onion in oil in a pan, add chopped mushrooms, peas, red wine vinegar, and water. Cover the pan and let your mixture simmer for 3-5 minutes
When done, wait until the water evaporates. Add quinoa to the vegetables in the pan