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Healthy High-Protein Mushroom Risotto Recipe with Easy Sesame Ginger Sauce

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A wholesome and comforting mushroom risotto packed with protein from quinoa and edamame, enhanced by a flavorful sesame ginger sauce. This recipe is quick, easy, and perfect for cozy dinners.

Ingredients

Scale
  • 1 cup (200 g) Arborio rice
  • ½ cup (90 g) quinoa, rinsed
  • 8 oz (225 g) fresh mushrooms, sliced (cremini or baby bella)
  • ½ cup (75 g) shelled edamame
  • 4 cups (960 ml) vegetable broth, warm
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup (optional)
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Salt and pepper to taste

Instructions

  1. Heat 4 cups (960 ml) of vegetable broth in a saucepan and keep warm over low heat.
  2. In a non-stick skillet, heat 2 tbsp olive oil over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and sauté for another 30 seconds until fragrant but not browned.
  4. Add sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until mushrooms release moisture and start to brown. Season with salt and pepper. Remove from heat and set aside.
  5. In a heavy-bottomed saucepan, heat 1 tbsp olive oil over medium heat. Add Arborio rice and rinsed quinoa. Stir continuously for 2 minutes to toast lightly.
  6. Pour in 1 cup (240 ml) of warm broth, stirring constantly until most liquid is absorbed (about 5 minutes). Continue adding broth ½ cup (120 ml) at a time, stirring frequently and waiting for absorption before adding more. Total cooking time about 25-30 minutes.
  7. When rice and quinoa are nearly tender, fold in cooked mushrooms and shelled edamame. Stir well and cook for another 3-4 minutes until edamame is heated through.
  8. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, and honey or maple syrup. Adjust to taste.
  9. Pour the sesame ginger sauce over the risotto and gently stir to coat evenly. Taste and adjust seasoning with salt and pepper.
  10. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while warm and creamy.

Notes

Keep broth warm to maintain creaminess. Stir often but not constantly to release starch without sticking. Use Arborio rice for best texture. Do not overcook mushrooms to avoid rubbery texture. The sesame ginger sauce can be made ahead and tastes better after sitting. Adjust salt carefully due to soy sauce. If risotto thickens too much, stir in warm broth or water to loosen.

Nutrition

Keywords: mushroom risotto, high-protein risotto, sesame ginger sauce, healthy risotto, vegetarian, vegan option, quinoa risotto, easy dinner, comfort food

Find it online: https://avabake.com/healthy-high-protein-mushroom-risotto-recipe-with-easy-sesame-ginger-sauce/