Shiitake mushroom and broccoli risotto

Usually, Friday night is shiitake mushroom night in our house. For some time now, I’d been wanting to try my hand at a risotto. I came across a risotto recipe that included shiitake mushrooms. The original recipe did not include broccoli, but did include ingredients that we (on our gluten and soy free diets) could not have. This recipe is gluten-free, soy-free, and low in sodium (if you don’t add salt!)

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Shiitake mushroom and broccoli risotto

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

2 minutes

Servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 thinly sliced shallot
• 4-6 oz. Shiitake Mushrooms Remove the stems, clean brushing the tops with a damp paper towel, then slice about 1/8thick
• 1/4 lb broccoli Cut into florets
• 1/4 tsp black pepper
• 1/4 tsp sea salt optional
• 1 tbsp chopped fresh thyme or basil
• 1 cup arborio rice Arborio rice is best because of its starch content, however, it can be hard to find. Substitute
• 1/4 cup Parmesan cheese Plus more for serving Fresh chopped parsley

Prep Time 20 minutes Cook Time 20 minutes Passive Time 2 minutes Servings Ingredients 2 tbsp extra virgin olive oil 1 thinly sliced shallot 4-6 oz. Shiitake Mushrooms Remove the stems, clean brushing the tops with a damp paper towel, then slice about 1/8thick 1/4 lb broccoli Cut into florets 1/4 tsp black pepper 1/4 tsp sea salt optional 1 tbsp chopped fresh thyme or basil 1 cup arborio rice Arborio rice is best because of its starch content, however, it can be hard to find. Substitute 1/4 cup Parmesan cheese Plus more for serving Fresh chopped parsley

Instructions

1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
2. Heat a large skillet over medium heat. Once hot, add oil and shallot. Sauté for 3- 4 minutes - stirring frequently.
3. Add mushrooms and broccoli, season with pepper and salt (if desired), and continue sautéing until the mushrooms are golden brown and caramelized.
4. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add 1/4 cup broth and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
5. Keep heat on medium so the mixture continues to simmer. Add the warmed vegetable stock, about 1/2 cup at a time. After each addition of stock, allow the mixture to return to a simmer, then stir constantly until the stock is mostly absorbed. If the heat is too high, the risotto will cook too quickly or may become gummy. Continue cooking until liquid is mostly absorbed and rice is al dente. (If all liquid is absorbed and rice is not done to your liking, you can remove the skillet from the heat and place a tight-fitting lid over the top for a couple of minutes).
6. Once the rice is done, remove skillet from heat and add parmesan cheese. Stir to coat). Taste and adjust flavor as needed by adding salt, pepper, or more to coat). Taste and adjust flavor as needed by adding salt, pepper, or more parmesan. If the mixture is too dry, add a little more warmed broth.

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