Shiitake Mushroom Risotto

Let food be your medicine. As the weather begins to cool, support immune health with comforting Shiitake mushroom risotto. Daily consumption of Shiitake mushrooms has been shown to improve immunity and reduce inflammation in healthy adults.[1] Garlic is a potent antimicrobial and parsley adds colour, flavour and immune boosting vitamin C.

Shiitake Mushroom Risotto

(Serves 4)


- 2-3 tablespoons butter or extra-virgin olive oil (vegan)

- 2 cups sliced Shiitake mushrooms (or mixed mushrooms e.g. Shiitake, button,
  Swiss Brown, Portobello)

- 1 leek, finely sliced

- 1 cup arborio rice

- 2 cloves garlic, minced

- 4 cups of chicken or vegetable stock

- ½ cup dry white wine (optional)

- Salt and pepper

- ½ cup fresh parsley, chopped

- Grated parmesan or vegan cheese, or nutritional yeast


1. Sauté mushrooms and leeks in butter/oil in a large pan for 15-20 minutes,
   stirring regularly until mushrooms release liquid and crisp slightly.

2. Add garlic and rice and cook for 2 minutes.

3. Gradually add stock and wine (1 cup of liquid at a time), stirring frequently to
    stop rice sticking to pan.

4. When rice has absorbed all the liquid in the pan, add more liquid until rice is
    cooked to a creamy, al dente texture. Use additional warm water or
    stock if needed.

5. Season with salt and pepper and serve sprinkled with parsley and cheese.

[1] Dai X, et al. Consuming Lentinula edodes (Shiitake) mushrooms daily improves human immunity: a randomized dietary intervention in healthy young adults. J Am Coll Nutr. 2015;34(6):478-87.

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