Shitake mushrooms are such a health-promoting food that I want you to eat as many of these mushrooms as you can. They contain beta glucans, which are like soldiers that fight incoming germs. Since we need to keep our immune system strong at this time of year when kids are coming back from germ-laden classrooms. This is why I recommend that you try my delicious Shitake & Leek Risotto for dinner.
You can add a bunch of other immune-boosting veggies, such as broccoli florets, or you can keep it really simple, and serve with a crunchy green side salad.
When choosing a grain for your risotto, the obvious choice would be Arborio Rice, but this is a white rice, which will raise your blood sugar. This is why I like to use a grain called Farro instead. It is lower on the glycemic index, and low in gluten too. You could also use buckwheat. Keep cooking times in mind for the particular grain you use. Farro and buckwheat are smaller, harder grains so take more cooking time. I also recommend soaking them few a few hours prior to cooking to soften them up a bit.
- 1 tbsp avocado or grapeseed oil
- 2 cups Shitake mushrooms, sliced
- 1 small brown onion, minced
- 1 leek, finely chopped
- 1 cup of rice, Farro or buckwheat
- 1/2 cup of white wine
- 3 – 4 cups of warm veggie broth
- 1 large garlic clove, crushed
- 2 – 3 tbsp Nutritional Yeast
- Sea Salt and cracked pepper to taste
- Parsley to garnish
- Heat the oil in a large skillet over a medium heat
- Fry the Shitake mushrooms, stirring constantly, for about 2-3 minutes, then remove from pan with tongs or a slotted spoon, and let them drain on a paper towel.
- Add the onion and leek to the pan and saute over a low heat until soft (you may need to add a tiny bit of water if pan become too dry).
- Add the grain and wine to the pan. Turn up the heat and stir until the wine evaporates.
- Have the veggie stock in a pan on a ring turned low (it’s best if it’s really warm).
- Use a ladle to add the stock, ladle by ladle to the skillet. Stir continually, and allow each ladle of stock to evaporate before adding the next.
- When you have added about 3 cups of broth to the risotto, test a grain to see if it’s soft. The grains should be soft but still a little chewy. If they are still too hard, continue to ladle in stock until your grains have the perfect “chew” to them.
- When done, remove from the heat.
- Stir in the garlic and the Nutritional Yeast. Finally add the seasoning to taste, and drizzle with a little olive oil.
- Spoon into a bowl, and garnish with a little chopped parsley.
- If you are not vegan, you can add a generous tbsp of Parmesan.