Shiitake Mushroom Risotto With Fresh Peas And Mint

Name: Shiitake Mushroom Risotto With Fresh Peas And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 dried shiitake mushroom caps; 3 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup short grain Japanese or Arborio rice; 4 to 5 cups water or stock, preferably reserved from rehydrating the mushrooms; 4 to 8 sprigs of fresh thyme; 1 1/2 cups peas, fresh or frozen; 1/4 cup grated parmesan, plus extra for garnishing; 15-20 mint leaves, sliced thin; salt and pepper to taste

Servings: persons

15 dried shiitake mushroom caps
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup short grain Japanese or Arborio rice
4 to 5 cups water or stock, preferably reserved from rehydrating the mushrooms
4 to 8 sprigs of fresh thyme
1 1/2 cups peas, fresh or frozen
1/4 cup grated parmesan, plus extra for garnishing
15-20 mint leaves, sliced thin
salt and pepper to taste

1
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.
2
Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm.
3
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.
4
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.
5
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.
6
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!

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15 dried shiitake mushroom caps, 3 tablespoons olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, and more.

Yes, Shiitake Mushroom Risotto With Fresh Peas And Mint falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!