Szechuan Shiitake Risotto
Ingredients
Instructions
- Heat peppercorns in medium saucepan over high heat 1 minute.
- Add broth and mushrooms and bring to boil.
- Cover, remove from heat and steep 30 minutes.
- Transfer mushrooms to bowl.
- Strain broth.
- Thinly slice mushrooms.
- Melt butter in heavy medium saucepan over medium heat.
- Add mushrooms and shallots; saute 3 minutes.
- Stir in rice.
- Mix in wine and soy sauce and bring to boil.
- Add all but 1/2 cup broth.
- Simmer uncovered 20 minutes, stirring occasionally.
- Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer.
- Season with salt and serve.
Nutrition & Diet Analysis (per serving)
390
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).