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Shitake Mushroom Risotto

November 8, 2016 by Jo Barnett

This is a beautiful side to my Cranberry Apple Cornish Game Hens, would be great on the side of really any dish or a great vegetarian meal.

hens

 

This picture is of the risotto with the Cranberry Apple Cornish Game Hens

 

 

 

 

 

 

Ingredients:

  • 2 leeks  cleaned and thinly sliced
  • 1 large shallot – diced
  • 4 to 5 tablespoons olive oil
  • 8 to 10 oz. shitake mushrooms, thinly sliced
  • 1 cup Arborio Rice
  • 1 1/2 tablespoon fresh thyme – chopped
  • 1 1/2 tablespoon fresh oregano – chopped
  • 3 garlic cloves – finely chopped or minced
  • 32 oz vegetable broth
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Parmesan & Romano cheese
  • salt and pepper

In a dutch oven heat the olive oil, add the leeks and shallots, lightly salt and saute for 3 to 5 minutes. Add the mushroom and saute another 5 minutes, add the garlic & fresh herbs and pepper to taste.

In a separate pot while the leeks and mushrooms are cooking, heat the vegetable broth.

Add the rice to the dutch oven and saute with the veggies for 3 minutes.  Add 1/2 cup of the heated veggie broth and deglaze the pot. Reduce the heat to medium. Slowly add the remaining hot broth to the rice pot 1/2 cup at a time, continually stirring so the rice absorbs all the liquid.  It is important to continually stir this – think of it as a mini arm workout.

After the liquid is absorbed and the rice is done, add the butter and Parmesan cheese.  Stir to combine and you are ready to serve.

 

 

Filed Under: Entreés, One Pan Meals, Side dishes Tagged With: Arboria rice, risotto, shitake mushroom, vegetarian dish

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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