Description

Indulge in the creamy goodness of Shiitake and Sweet Pea Risotto, a comforting and flavorful vegetarian dish that combines the earthy richness of shiitake mushrooms with the sweetness of peas, all enveloped in creamy Arborio rice.

Ingredients

Main Ingredients:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
½ cup dry white wine
4 cups warm vegetable broth
1 cup shiitake mushrooms, stemmed and sliced
1 cup sweet peas (fresh or frozen)
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

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Instructions

Prepare the Base: Heat olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook until softened. Stir in garlic.
Cook the Rice: Add Arborio rice, coat with oil and butter. Pour in white wine, cook until absorbed. Slowly add warm vegetable broth, stirring frequently.
Finish the Dish: Stir in shiitake mushrooms, cook until creamy. Add sweet peas, cook briefly. Remove from heat, stir in Parmesan, parsley, salt, and pepper. Serve warm.

Notes

For a vegan version, use olive oil only and substitute Parmesan with nutritional yeast or a vegan cheese alternative.
If using dried shiitakes, rehydrate them in warm water before slicing.
Add a squeeze of lemon juice before serving for a fresh finish.