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Mushroom Risotto with Tenderstem Broccoli

Updated: Mar 15, 2022


This recipe is sure to be a favourite. Warm, comforting and morish! The creaminess of the grains and cheese, combined with the earthiness of the mushrooms, plus the crunch and colour of the young broccoli are a perfect balance and will have you asking for seconds!



Mushroom Risotto with Tenderstem Broccoli


Prep: 15 Cook:45min Serves: 4-6


Ingredients


  • 2 tablespoons butter

  • 200g flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces

  • 160ml, white wine

  • 1.1 litre, chicken stock (use vegetable stock for vegetarian option)

  • 2 small shallots

  • 180g risotto rice

  • 30g freshly grated Parmesan cheese

  • Salt and freshly ground black pepper, to taste

  • 2 handfuls of tenderstem broccoli to garnish


Directions


  1. Bring stock to a simmer in a saucepan.

  2. Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).

  3. Add the rice and stir to combine. Add wine, bring to a boil, and reduce liquid by half, about 3 to 4 minutes.

  4. Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

  5. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

  6. Sautee the tenderstem broccoli in pan starting with a few tablespoons of water until the water evaporates. Add in a drizzle of oil to the pan to firm up the broccoli.

  7. Stir in the Parmesan cheese, and season to taste with salt and pepper. Garnish with extra cheese and broccoli on top.


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