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Wild Garlic and Shiitake Risotto

Wild Garlic and Shiitake Risotto

 

Shiitake and Wild Garlic Risotto

Risotto to nourish the body and soul.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Vegetarian/Gluten Free
Servings: 4
Calories: 256kcal

Ingredients

  • 1 tbsp Olive Oil
  • 25 g Butter
  • 1 Onion (diced)
  • 250 g Fresh Mushrooms (white, chestnut or button - sliced)
  • 100 g Dried Shiitake Mushrooms
  • 140 g Arborio Rice
  • 150 ml Dry White Wine
  • 750 ml Hot Vegetable Stock
  • 25 g Parmesan (grated)
  • 100 g Wild Garlic (substitute spinach if you cant get wild garlic)

Instructions

  • Boil a kettle and then pour enough boiling water over the dried shiitake mushrooms to cover them. Set aside to soak and rehydrate.
  • Heat the olive oil and butter in a heavy-bottomed pan. Add the diced onion and sweat over a low heat for 5 minutes until beginning to soften.
  • Add the fresh mushrooms and cook gently for 3 minutes. Drain the shiitake reserving the liquid and adding it to your hot stock. Chop small and add to the fresh mushrooms and onions.
  • Stir in the rice then add the wine. Cook over a moderate heat for 3-4 minutes stirring occasionally until the wine has been absorbed.
  • Reduce the heat and add a ladle of the stock. Cook until the liquid has been absorbed by the rice, stirring occasionally to prevent it sticking. Pour in another ladle and continue cooking until absorbed. Repeat until the rice is creamy and tender (you may not need all the stock).
  • Stir in the wild garlic (or spinach) and wilt down. Once wilted add the grated parmesan and some ground pepper and mix well.
  • Serve with broccoli or a green salad.

Notes

Shiitake mushrooms are a super-food to our immune system. They contain a particular type of polysaccharide, b-Glucan, which has been shown to have an amazing effect upon immune function. Polysaccharides are large complex sugar molecules that are not broken down and utilized in the same way that simple sugars and appear to be communicators between the gut and the immune system. b-Glucans cannot be broken down by enzymes in our digestive tract so travel through our large intestine and pass across the tissues called Payers Patches. When this occurs a chain reaction is started by the Payers Patches which identify the b-Glucans as a bacterial attack and send out cytokines to recruit the correct immunological response - all that from a humble mushroom! 
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