Shittake Mushroom Risotto

Ingredients

• 75 gArborio rice
• 125 gshiitake mushrooms, sliced
• 700 mlvegetable stock, made with hot water
• A knobbutter
• Juice of 1/2lemon
• 1 smallred onion, diced
• 2–3spring onions, chopped
• 2 clovesgarlic, minced
• 1/4 tspsalt
• 1/2 tsppepper
• A pinchchilli
• 1/2 tspdried thyme

Instructions

1. 1

   Soften the aromatics

   Melt a knob of butter in a pot over low-to-medium heat. Add the red onion, spring onions and garlic, then sauté until fragrant.

2. 2

   Season and brighten

   Add the salt, pepper, chilli and dried thyme, and stir to combine. Squeeze in the lemon juice.

3. 3

   Toast the rice

   Stir in the Arborio rice for 1 minute. Gradually pour in vegetable stock until it covers the rice, then let the liquid reduce over high heat, stirring every 20 seconds.

4. 4

   Repeat and finish

   Continue adding stock and letting it reduce until the rice is cooked through and the stock has reduced to a thick, creamy consistency.

What is shiitake mushroom risotto?

Risotto is an Italian rice dish made by cooking short-grain rice with stock until it becomes creamy. This version pairs Arborio rice with shiitake mushrooms, aromatics and a squeeze of lemon.

The rice releases starch as it cooks, giving the dish its creamy texture. Lemon adds a fresh, sharp contrast to the savoury mushrooms and butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 16g carbs, 3g fat.

Most of the carbohydrates come from the Arborio rice, while the butter supplies most of the fat. The mushrooms and small amounts of onion and garlic contribute some protein, but the recipe is not a major protein source; serve it with beans or another protein-rich side to balance the plate.

The key ingredients

Arborio rice: its starch helps create the characteristic creamy finish as the grains cook in stock. Keep it in the pot rather than rinsing it first.

Shiitake mushrooms: their savoury flavour complements the onion, garlic and thyme. The supplied method does not specify when to add them, so follow the method as written and serve them alongside or fold them in near the end if you choose to include them.

Vegetable stock: use it hot so it can be added gradually without cooling the rice. Its seasoning varies, so taste before adding extra salt.

Build the flavour first

Aromatics: cook the red onion, spring onion and garlic gently in butter until fragrant. Keep the heat at low to medium so they soften without taking on too much colour.

Seasoning: stir the salt, pepper, chilli and thyme through the aromatics before adding the rice. Lemon juice brings acidity to the rich, savoury base.

How to manage the stock

Add gradually: pour in enough stock to cover the rice, then let it reduce before repeating. The method calls for cooking over high heat and stirring every 20 seconds.

Watch the pan: the rate of reduction can vary with the pot and hob. Keep stirring and add more stock as needed so the rice can cook through without the bottom catching.

Look for a creamy finish

Doneness: the rice should be cooked through, and the stock should have reduced until the mixture is thick and creamy. Taste a grain to check its texture before finishing.

Consistency: risotto thickens as it stands, so aim for a creamy mixture rather than a dry one. The recipe does not specify a resting time.

Serving ideas

Serve the risotto as a main meal or as part of a larger spread. A green salad or steamed vegetables add a crisp, fresh contrast.

For a more substantial plate, pair it with a simple protein such as beans or grilled chicken. Add these separately rather than changing the recipe's stated ingredients.

Recipe notes & tips

• Prepare the onion, spring onions, garlic and seasonings before heating the pot.
• Keep the stock hot while you cook the rice.
• Stir regularly, as directed, while each addition of stock reduces.
• Taste the rice before deciding it is cooked through.
• Taste before adding extra salt because vegetable stock can already be salty.

Variations

• Extra greens: stir in cooked spinach near the end for a leafy addition.
• More mushrooms: increase the shiitake mushrooms for a stronger mushroom flavour.
• Herb swap: use fresh thyme in place of dried, adjusting to taste.
• Gentler heat: leave out the chilli for a milder version.
• Dairy-free: use a plant-based butter alternative in place of the butter.

Common mistakes to avoid

• Adding all the stock at once: add it gradually and let each addition reduce as the method directs.
• Skipping the stirring: stir every 20 seconds during reduction to help the rice cook evenly.
• Cooking the aromatics too hot: keep the heat low to medium so the garlic and onion do not burn.
• Stopping too early: check that the rice is cooked through and the stock has reduced to a thick, creamy consistency.
• Over-salting: taste the stock and the finished rice before adding more salt.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or stock if the risotto has thickened.

Frequently asked questions