Best 7 Shiitake Mushroom Risotto With Fresh Peas And Mint Recipes

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Shiitake mushroom risotto with fresh peas and mint is a gourmet dish that effortlessly captures the essence of Tuscan cuisine. This flavorful risotto sings with the earthy complexity of shiitake mushrooms, the vibrant freshness of sweet peas, and the invigorating touch of fragrant mint. Each bite is a symphony of flavors, a perfect balance of delicate and robust. So, if you're seeking a culinary adventure that will tantalize your taste buds, let's embark on a journey together to discover the best recipe for this extraordinary dish.

Let's cook with our recipes!

CARAMELIZED SHIITAKE MUSHROOM RISOTTO



Caramelized Shiitake Mushroom Risotto image

Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 12

3 1/2 - 4 cups vegetable broth ((or store-bought))
2 Tbsp avocado or olive oil ((if avoiding oil, sub water))
3/4 cup thinly sliced shallot
1/4 tsp each sea salt and black pepper
2 cups sliced Shiitake mushrooms, hardy / woody stalked removed ((or other similar mushroom))
1 Tbsp coconut aminos ((or tamari // soy sauce))
1 Tbsp chopped fresh thyme ((or sub dried))
1 cup arborio rice ((works best here - we recommend not subbing other grains))
1/4 cup dry white wine ((or omit))
1/4 cup vegan parmesan cheese ((plus more for serving // or sub nutritional yeast))
Fresh chopped parsley
Vegan Parmesan Cheese

Steps:

  • In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
  • In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
  • Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
  • Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
  • Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
  • Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
  • To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
  • Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

Nutrition Facts : ServingSize 1 serving, Calories 315 kcal, Carbohydrate 47 g, Protein 8.9 g, Fat 10.9 g, SaturatedFat 1.4 g, Sodium 836.1 mg, Fiber 3.4 g, Sugar 4.6 g

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

THREE-MUSHROOM RISOTTO



Three-Mushroom Risotto image

Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

1 package (about 1.25 ounces) dried porcini mushrooms (1 cup)
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
4 garlic cloves, finely chopped
2 medium green onions, sliced (2 tablespoons)
1 cup uncooked Arborio rice or regular long-grain rice
1 package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced
1 package (about 5.5 ounces) fresh cremini mushrooms, thinly sliced
3 1/2 cups Progresso™ chicken broth (from 32-ounces carton), warmed
1/2 cup freshly grated or shredded Parmesan cheese
1 tablespoon balsamic vinegar

Steps:

  • Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
  • Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
  • Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
  • Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
  • Stir in cheese and vinegar.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT



SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT image

Categories     Rice     Side     Low Fat     Vegetarian     Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 11

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

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!

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS



Mushroom Risotto With Dried Porcini and Shiitake Mushrooms image

The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.

Provided by CookinDiva

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce dried porcini mushrooms
1 tablespoon olive oil
3 tablespoons butter (divided usage)
1/2 cup diced onion
2 cups arborio rice
1/2 cup dry white wine
3 cups beef broth
salt & freshly ground black pepper
3/4 cup parmigiano-reggiano cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
  • Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
  • Set mushrooms aside.
  • Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
  • In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
  • Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
  • Add wine to onion/rice mixture; stir and allow to evaporate.
  • Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
  • When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2

SHIITAKE AND SWEET PEA RISOTTO



Shiitake and Sweet Pea Risotto image

Make and share this Shiitake and Sweet Pea Risotto recipe from Food.com.

Provided by dicentra

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups reduced-sodium fat-free 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 pea
6 tablespoons grated fresh parmigiano-reggiano cheese, divided
1/4 teaspoon fresh ground black pepper

Steps:

  • Bring broth to a simmer in a medium saucepan; keep warm over low heat.
  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 419.7, Fat 9.1, SaturatedFat 3.8, Cholesterol 13, Sodium 215.7, Carbohydrate 70.7, Fiber 7.2, Sugar 9.3, Protein 11.3

Tips:

  • Use fresh ingredients: Fresh shiitake mushrooms, peas, and mint will give your risotto the best flavor.
  • Toast the rice: Toasting the rice before cooking it helps to develop its flavor and prevent it from becoming mushy.
  • Add the liquid gradually: Add the broth or water to the rice a little at a time, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
  • Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it. This will take about 18-20 minutes.
  • Stir in the peas and mint at the end: This will help to preserve their flavor and color.
  • Serve the risotto immediately: Risotto is best enjoyed fresh out of the pot.

Conclusion:

Shiitake mushroom risotto with fresh peas and mint is a delicious and easy-to-make dish that is perfect for a special occasion. The earthy flavor of the shiitake mushrooms pairs perfectly with the sweet peas and refreshing mint. This risotto is sure to impress your guests.

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