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japanese-mushroom-risotto-recipe

Japanese Mushroom Risotto

A delightful fusion of Italian risotto with Japanese flavors, featuring a mix of mushrooms and umami-rich ingredients.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 tablespoons Olive oil
  • 1 cup Mixed mushrooms, sliced
  • 1 small Onion, finely chopped
  • 3 cups Chicken or vegetable broth kept warm
  • 2 tablespoons Soy sauce
  • 1 tablespoon Mirin
  • ½ cup Parmesan cheese, grated
  • to taste Salt and pepper
  • 2 tablespoons Chopped parsley for garnish

Instructions 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
  2. Add the sliced mushrooms and cook until they release their moisture and start to brown.
  3. Stir in the Arborio rice and cook for a couple of minutes until the rice is well-coated with oil.
  4. Add the soy sauce and mirin, stirring constantly until absorbed.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
  6. Continue this process until the rice is creamy and cooked to al dente. This should take about 20 minutes.
  7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. Garnish with chopped parsley and serve immediately.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg

Keywords

Japanese, Mushroom, Risotto
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