Shiitake and Sweet Pea Risotto

Why is it that mushrooms are one of those kinds of foods that kids don’t want anything to do with?  Will your kids go near mushrooms?  Will they make every effort to locate all types of fungi within a dish and shove it to the side where it will never, ever be eaten?  That’s my kid anyways.  As much as I adore mushrooms, he despises them equally so.  This is one of those dishes in my house that was for Mom-and-Dad only:  Shiitake and Sweet Pea Risotto.  I knew my little guy would never attempt to eat this one, so I figured… why force the kid, right?

A version of this recipe was published in Cooking Light a couple of years ago, so you can kind of feel good about eating it :)

Risotto isn’t tough to make, but it does have to be tended to.  Have someone hang out with you in the kitchen while you make it, catch up on the latest reality TV, or just play some relaxing music and enjoy the quiet.  If you’re a wine drinker, pop open a bottle of dry white since you’ll need it in the recipe.  And pour a glass for yourself too!  Here’s how you make it:  melt butter and add onion.

Stir in garlic.

Add the Arborio rice.

Stir it around a little bit.

Add white wine and let the rice absorb the wine.  If you’re not a wine drinker, just use chicken or vegetable broth here instead.

Meanwhile, saute your mushrooms in another pan…

…until they are softened.  Then just let them hang out off the heat while you finish the rest of the dish.

Here’s the part where you have to be patient.  You’re going to add 1/2 cup of warm broth, then stir and stir until the rice absorbs it.  Then you’ll add another 1/2 cup and stir, stir, stir.  Keep going with the 1/2 cup routine until the rice has absorbed all of the broth and is very tender.

It should look kind of like this.

Then stir in the mushrooms, thyme, peas, pepper and a little bit of Parmesan.

Divide it between four bowls and serve topped with a little more Parm. Risotto isn’t something that you want to eat a humongous bowl of… it’s actually quite filling and satisfying.  I like to serve it with a large green salad.  And wine, of course.  This recipe happens to be weight watcher’s friendly (see nutritional info and points in the recipe below), and it’s naturally gluten-free too.

We the parents in my house loved our Shiitake and Sweet Pea Risotto, mushrooms and all.  Hopefully someday the kid will realize just how much he’s missing out by not chowing down on mushrooms!

P.S. I once tricked my boy into eating a burger that was made entirely of ground-up Portobello Mushrooms.  He actually ate it but kept asking me what was weird about it.  And he wasn’t too happy when he heard there were mushrooms involved.  I don’t think he’s quite forgiven me for that one yet ;)

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Shiitake and Sweet Pea Risotto

Yield: 4 servings

Prep Time: 40 min

Cook Time: 35 min

Risotto is a delicious and filling dish. I like to serve it with a large green salad.

Ingredients:

4 cups fat-free, low-sodium chicken or vegetable broth
1 tablespoon salted butter
1/2 cup finely chopped sweet onion
1 1/2 teaspoons minced garlic (about 1 large clove)
1 cup uncooked Arborio rice
1/2 cup dry white wine (pinot grigio or sauvignon blanc work well)
1 tablespoon extra-virgin olive oil
4 cups thinly sliced shiitake mushroom caps (use regular mushrooms if you'd like)
2 teaspoons chopped fresh thyme
3/4 cup frozen green peas
6 tablespoons grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper

Directions:

1. In a medium saucepan, heat the broth over low heat- keep warm at a simmer.

2. In a large skillet, melt the butter over medium heat. Add the onion- cook 2 minutes. Add the garlic- cook 30 seconds (keep stirring). Add the rice- cook 1 minute (keep stirring). Add the wine- cook 2 minutes, or until liquid is absorbed (keep stirring). Stir in 1/2 cup of the broth- cook 2 minutes, or until the liquid is absorbed (keep stirring!) Add remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.

3. Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms to the pan; cook 5 minutes, or until tender. Set aside.

4. Add the mushrooms, thyme, peas, 1/4 cup of the cheese, and pepper to the risotto. Stir and cook for 3 minutes- just until everything is warmed. Spoon about 1 1/4 cups risotto into each of 4 bowls. Sprinkle each with the remaining cheese.

Tips:

*To make this recipe dairy-free, use olive oil in place of butter, and leave out the Parmesan cheese.
*To make this recipe gluten-free, just be sure to use a brand of broth that is known to be GF.
*To make this recipe vegetarian, use vegetable broth in place of chicken broth.

Nutritional Information per serving:
Serving size: Recipe divided into 4 servings
Calories per serving: 324
Fat per serving: 10g
Saturated Fat per serving: 3.7g
Fiber per serving: 4.5g
Protein per serving: 11.7g
Cholesterol per serving: 14mg
Carbohydrates per serving: 48g

WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 7

Source:  RecipeGirl.com (adapted from Cooking Light)

Here are a few more delicious risotto recipes for you to try: 
Risotto Primavera by The Pioneer Woman
Butternut Squash, Rosemary and Blue Cheese Risotto by RecipeGirl
Lemon and Thyme Risotto by Leite’s Culinaria 
Baked Mushroom Risotto with Caramelized Onions by The Kitchn 
White Wine Risotto with Roasted Vegetables by Food for My Family 
Roasted Beet Risotto by Love and Olive Oil 

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20 Responses to “Shiitake and Sweet Pea Risotto”

  1. 1

    Katrina @ Warm Vanilla Sugar — September 13, 2012 @ 3:58 AM

    This sounds like such a delicious dinner! Yum!

  2. 2

    Crystal @ Crystal's Cozy Kitchen — September 13, 2012 @ 4:32 AM

    In my house this would be a mom only dish… hubby doesn’t really like mushrooms and my son doesn’t touch rice!

  3. 3

    Bev @ Bev Cooks — September 13, 2012 @ 6:35 AM

    You just hit the nail on my HEART with this. Open mouthy mouthy.

  4. 4

    Maria — September 13, 2012 @ 6:45 AM

    It is chilly here today and this sounds so good for lunch!

  5. 5

    Deborah — September 13, 2012 @ 7:06 AM

    I’m pretty sure my kids wouldn’t eat this, either – but that just means a special dinner for mom and dad!! This sounds wonderful!!

  6. 6

    Holiday Baker Man — September 13, 2012 @ 8:14 AM

    How yummy!

  7. 7

    Dannii @ Hungry Healthy Happy — September 13, 2012 @ 10:45 AM

    This risotto looks yummy,

    Years ago I thought risotto would be so hard to make, but it is a regular in our house now!

  8. 8

    Amy Tong — September 13, 2012 @ 12:16 PM

    My kids (actually the whole family) adore mushrooms, all kinds of mushrooms. I think they will really enjoy this dish too. :)

  9. 9

    Christine — September 13, 2012 @ 3:44 PM

    Oh, it looks so creamy! I’m going to have to try it soon.

  10. 10

    Kiran @ KiranTarun.com — September 13, 2012 @ 7:58 PM

    Mmmmm…… this risotto looks so fancy and yum! Love shiitake mushrooms!

  11. 11

    Jennifer @ Peanut Butter and Peppers — September 14, 2012 @ 4:50 AM

    Thank you for the step by step instructions to make risotto. I have yet to make it, but I have been wanting to. Thank you! Your dish looks incredible!!

  12. 12

    Brenda — September 14, 2012 @ 5:01 AM

    Looks delicious. My husband is like your son as he will not go near a mushroom of any sort. I look for recipes he and I both like, however, sometimes I cook just for me while he makes something he likes and I don’t (like meat only)! Can’t wait to try this one!

  13. 13

    Katharine — September 14, 2012 @ 5:05 AM

    Looks so good. In my house, this would be a me only meal, since my husband doesn’t like risotto. My daughter however loves mushrooms. Will have to send this to her to make it for her grandparents.

  14. 14

    BrIan — September 14, 2012 @ 7:44 AM

    Yay for mushrooms! It’s one of the few fall/winter ingredients I get excited about! An I just love risotto! Looks great!

  15. 15

    Stephanie — September 14, 2012 @ 7:44 AM

    The little one here doesn’t like mushrooms or potatoes. We make him try it, and anything else he doesn’t ‘like’ for that matter, and if he STILL doesn’t like it, he doesn’t have to eat the rest. Normally, after one try, he’ll eat the rest. It also gets him into the ‘try everyone once’ mentality.

    Went for dim sum the other day and while his father didn’t go NEAR the chicken feet, he totally did and asked for more!

    By the way, great risotto. I’ll have to try making it with wine one day since I normally use broth.

  16. 16

    najwa kronfel — September 15, 2012 @ 3:55 PM

    I love this type of risotto, so warm and comforting.
    xx

  17. 17

    Ashley@BakerByNature — September 17, 2012 @ 11:27 AM

    I think I was the only weird kid in the world that devoured mushrooms at every possible chance! And guess what – still do! This looks amazing, Lori! And I have shiitakes at home just waiting for me…

  18. 18

    Tasha @ ThatsSoYummy — September 17, 2012 @ 4:27 PM

    I love risotto and adding mushrooms and peas definitely made me happy! YUMMY!!!!

  19. 19

    Pamela Heiligenthal @ Enobytes — September 18, 2012 @ 6:55 PM

    Ah, this looks delicious! I think a Russian River Chardonnay would pair great with your recipe! Looking forward to trying it. Cheers!

  20. 20

    Eliana — September 21, 2012 @ 1:47 PM

    Hmmmm – this has delicious and comfort written all over it!!!