Shiitake mushroom and broccoli risotto
    Servings Prep Time
    4 20minutes
    Cook Time Passive Time
    20minutes 2minutes
    Servings Prep Time
    4 20minutes
    Cook Time Passive Time
    20minutes 2minutes
    Ingredients
    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. Saut̩ for 3- 4 minutes Рstirring 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.