Shiitake and Sweet Pea Risotto Recipe
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Intimidated by risotto? You won't be after following this easy meatless recipe that will impress everyone at the dinner table.
Prep Time: 40 minutes
Yield: 4 servings
Ingredients
* 4 cups fat-free, less-sodium chicken broth
* 1 tablespoon butter
* 1/2 cup finely chopped onion
* 1 1/2 teaspoons minced garlic, divided
* 1 cup uncooked Arborio rice
* 1/2 cup dry white wine
* 1 tablespoon extra-virgin olive oil
* 4 cups thinly sliced shiitake mushroom caps
* 2 teaspoons chopped fresh thyme, divided
* 3/4 cup frozen green peas
* 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
* 1/4 teaspoon freshly ground black pepper
Preparation
1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
4. Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.
Nutritional Information
Calories:
324
Fat:
10g (sat 3.7g,mono 3.9g,poly 0.8g)
Protein:
11.7g
Carbohydrate:
48g
Fiber:
4.5g
Cholesterol:
14mg
Iron:
1.3mg
Sodium:
710mg
Calcium:
101mg
Laraine Perri, Cooking Light, MARCH 2010
Check out 7000 more Vegetarian recipes here:
Mushroom Risotto | J Kitchen
This simple recipe for Mushroom Risotto is packed full of flavour and a great dish for whole family to enjoy.
Ingredients:
Risotto:
4-6cup Chicken Stock
2tbsp Olive Oil
1small Onion
1stick Leek
4-5grain Dried Shiitake Mushroom
200g Arborio Rice
Splash of White Wine
knob of Butter
80g Parmesan Cheese
pinch of Salt
Mushroom Topping:
100g White Button Mushrooms
2cloves Garlic
knob of Butter
pinch of Salt and Blackpepper
Parsley
a wedge of Lemon Juice
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PERFECT RISOTTO AT HOME THAT ANYBODY CAN MAKE! | SAM THE COOKING GUY
It's RISOTTO Day! We're showing you how to make the perfect risotto at home and literally ANYBODY can make this ????
00:00 Intro
00:53 Hydrating shiitakes
1:41 Cooking shallots & mushrooms
2:55 Adding garlic
3:08 Adding rice
3:34 Adding sage
4:16 Adding broth
5:53 How much broth?
6:41 Finishing risotto
9:38 Reading comments
10:22 First Bite
11:20 Outro
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Shiitake mushroom risotto with kale. Recipe on foodandryne.com #shiitake
Japanese Style Risotto | TASTY VEGAN RECIPE!
LAY HO MA everyone! This is a fun fusion not to be taken too seriously! Its absolutely delicious and I hope you'll give it a try! Join me in this episode and learn how to make a vegan Japanese style risotto from scratch! Let's begin!
Ingredients:
1/2 cup arborio rice
1/4 cup sake
4 cups water
2-3 pinches salt
pepper
1 generous handful dried sliced shiitake mushrooms
1 shallot
1 tbsp finely chopped Chinese chives
1 tbsp white miso paste
drizzle of olive oil
Directions:
1. Heat up the 4 cups of water and shiitakes on medium high for 10-12min
2. Set the mushrooms aside
3. Finely chop the shallot
4. Heat up a sauté pan on medium and add a drizzle of olive oil. Add the shallots
5. Scoop out the shiitakes, and add to the pan. Season with salt, and sauté for 3min
6. Deglaze with the sake. When the liquid is absorbed, add the rice, then season with salt and pepper.
7. Toast the rice for about 1min. Then, add 1/2 cup of the hot mushroom water
8. Stir until absorbed. Continue adding the mushroom water 1/2 cup at a time, stirring in between until the water is absorbed
9. When you're finished the water, stir in the miso paste
10. Taste the rice to make sure it's al-dente, and add salt if necessary
11. Plate the risotto, and sprinkle on some finely chopped Chinese chives
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Super Shiitake Mushroom Risotto
We had a bumper crop of shiitake mushrooms from our fruiting block we got from The Mushroom Shed in Chwilog, so wondering what to do, I made a fantastic Risotto, honestly not the biggest mushroom fan myself, but this was one of the tastiest dishes I've made!!