Mushroom Risotto

1 tablespoon coconut oil
2 leeks, finely sliced
1 cup arborio rice
150g porcini mushrooms, soaked in a liter of warm water for two hours.
1 tablespoon extra virgin olive oil
8 shiitake mushrooms, roughly chopped
8 swiss brown mushrooms, roughly chopped
4 large field mushrooms, roughly chopped
a splash of water
pepper and salt
1 large handful english spinach, finely chopped
1 large handful parsley, finely chopped
1 tablespoon extra virgin cold pressed olive oil
** use organic and biodynamic ingredients where possible **

Strain the porcini mushrooms from the ‘porcini mushroom water’. Keep the porcini mushroom water to one side for use later.

Add the coconut oil to a large saucepan. Add the porcini, shiitake, swiss brown and field mushrooms, splash of water, salt and pepper. Cook over a low heat for approximately 10 minutes, or until mushrooms are cooked.

In a large pot lightly sauté the leeks in the coconut oil for approximately 10 minutes. Add the arborio rice and stir for a minute. Add a dash of the porcini mushroom water (about 1/2 cup) and simmer whilst stirring. Continue to add the porcini mushroom water, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for approximately 20 minutes or until the rice is tender. Add the cooked mushrooms, spinach and parsley. Stir to combine. Place a lid on the pot of risotto, remove from heat and allow to rest for 10 minutes. Drizzle with olive oil. Serve and enjoy your mushroom risotto.

NUTRITION NOTES: SHIITAKE MUSHROOMS

Shiitake mushrooms have long been a symbol of longevity in Asia because of their health-promoting properties. They have been used medicinally by the Chinese for more than 6,000 years.
Shiitake mushrooms are a very good, vegetarian source of iron. They are an excellent source of B vitamins (vitamins B2, B5 and B6); a very good source of vitamin B2; a very good source of manganese, phosphorus, potassium, selenium, copper and zinc; a very good source of dietary fiber; and a good source of protein, magnesium, and vitamin D (in the D2 form). They also provide a wide variety of unique phytonutrients.
Shiitake mushrooms also appear to be able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed. Studies have found shiitake mushrooms to have anti-tumor, cholesterol-lowering, and virus-inhibiting effects.

 

Leave a Reply

Your email address will not be published. Required fields are marked *