SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT
Categories Rice Side Low Fat Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prep step: If using dehydrated mushrooms, 20 minutes before you're ready to start cooking the risotto, place the mushroom caps in five cups of water or stock and bring to a boil. Remove from the heat, cover and let steep. Take 15. Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm. Heat a saute pan over medium high heat. Add the olive oil and saute the onion until translucent, about 5 minutes. Stir in the rice, coating the grains with the oil and cook until the rice turns opaque, about 3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add about a cup and a half of the heated liquid to the rice, stirring to de-glaze the pan. Add in a half teaspoon of salt and a few grinds of fresh cracked peppers. Reduce the heat to medium low as the risotto should cook at a low boil until the liquid has evaporated down to the level of the top of the rice. Meanwhile, slice the mushroom caps into thin slices. Add the liquid one cup at a time, allowing the liquid to evaporate/absorb between additions. With the third addition, add the peas and sliced mushrooms. After the liquid has evaporated, taste the risotto to see that it is al dente and if necessary, add additional liquid. After the liquid has evaporated, remove from the heat and stir in 1/4 cup of the grated parmesan and 1/2 of the sliced mint. Serve immediately in a shallow dish, garnish with reserved mint and extra grated parmesan. Voila!
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Harper Hall
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Hannatu Sunday
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The risotto was creamy and flavorful, and the shiitake mushrooms added a nice depth of flavor. I would definitely recommend this recipe to anyone looking for a delicious and
afsu any
[email protected]I loved this risotto! The flavors were amazing and the texture was perfect. I will definitely be making this again.
Shafqat Rehman
[email protected]This was a great recipe! The risotto was creamy and flavorful, and the shiitake mushrooms added a nice umami flavor. I will definitely be making this again.
Right Path
[email protected]I'm so glad I found this recipe! It was easy to follow and the risotto turned out perfectly. The flavors were well-balanced and the texture was creamy and delicious.
Barachel E Umukoro
[email protected]This was the best risotto I've ever had! The flavors were amazing and the texture was perfect. I will definitely be making this again and again.
Krysti Ward
[email protected]This risotto was easy to make and turned out great! I added some extra vegetables, like carrots and celery, and it was even better. I'll definitely be making this again.
Asif Maitlo
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. It was so flavorful and creamy, and the shiitake mushrooms added a nice depth of flavor. I'll definitely be making this again!
Sonny 049
[email protected]This was a great recipe! I used brown rice instead of white rice and it turned out perfectly. The flavors were well-balanced and the risotto was creamy and delicious.
Dee Hill
[email protected]I made this risotto last night and it was a hit! My family loved the flavor and texture. I will definitely be making this again.
Aren Lewellen
[email protected]This risotto was absolutely delicious! The shiitake mushrooms added a lovely earthy flavor, and the peas and mint gave it a fresh and vibrant taste. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make risotto.