| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 10g | 4g | 60g |
| sugars | fibre | protein | salt |
| 3g | 4g | 13g | 1.2g |
There are dishes that remind us of home, and then there are dishes that take us on journeys to far-flung locations with every bite. This Hijiki and Shiitake Mushroom Risotto is one of those latter dishes. Despite being a proud Mainer with a strong affinity for all the maritime produces, from time to time, I find myself enjoying the earthly delights that come my way. This recipe does just that!
The Charm of the Hijiki and Shiitake Mushroom Risotto
The marriage of shiitake mushrooms and hijiki seaweed in this risotto brings a robust and earthy flavor that’s both comforting and unexpected. It mimics the same depth of flavor you would find in our beloved New England clam chowder, but with a unique, subtly sweet undertone. This dish might be a far cry from the salty breeze of the Atlantic coast, yet there’s something about it that feels like home.
Risotto often gets a bad reputation for being laborious and time-consuming, but I find the stirring process to be quite meditative. All the while knowing that my labor of love will turn into a satisfying heap of creamy goodness that my daughters, Erin and Samantha, just adore.
Health Benefits
The hijiki and shiitake mushrooms are not only flavor superstars in this dish, but they also come with impressive health benefits. The shiitake mushrooms are rich in B vitamins that support the body’s vital functions and contain compounds with the surprising capability to boost immune health. The hijiki seaweed, on the other hand, contains a wealth of minerals and is known for its high fiber content, which aids in digestion.
Combined with the whole-grain goodness of Arborio rice and heart-healthy olive oil, this Hijiki and Shiitake Mushroom Risotto is more than just a tasty delight—it’s nutrition in a bowl!
This risotto could be served as a standalone dish or as a side along with your favorite protein. It would pair nicely with grilled chicken or roast tofu, adding a comforting, fulfilling base. It does impressively well on its own too, making it an excellent choice for your lunchbox or a dinner meal on those lazy nights.
If you’re a food explorer like me, always on the hunt for a flavorful adventure, this Hijiki and Shiitake Mushroom Risotto recipe might be your next best find. Give it a try, and let your taste buds embark on a journey you won’t forget!
What You’ll Need
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 cups vegetable broth, heated
- 1 cup hijiki seaweed, soaked and drained
- 1 cup shiitake mushrooms, sliced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons chives, finely chopped (for garnish)
Method
Step One
Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and minced garlic to the pan and sauté until they’re translucent and fragrant.
Step Two
Add the Arborio rice to the pan. Stir it regularly and cook until the grains become translucent around the edges. Make sure the grains are well coated with the oil.
Step Three
Pour the dry white wine into the pan, stirring continuously. Cook until most of the white wine has evaporated.
Step Four
Start adding the heated vegetable broth gradually, by one cup at a time, while continuously stirring, until the broth has been absorbed by the rice.
Step Five
While the risotto is cooking, add the hijiki seaweed and shiitake mushrooms to a separate pan with a little oil and sauté them until they’re tender.
Step Six
After the risotto has absorbed all the vegetable broth and is creamy in texture, add the cooked hijiki and shiitake to the pan of risotto. Stir until perfectly mixed.
Step Seven
Take the pan off the heat and add in the grated Parmesan cheese and unsalted butter. Stir until both have fully melted and incorporated into the risotto. Season with salt and pepper to taste.
Step Eight
Serve the risotto hot, garnished with the finely chopped chives. Enjoy your Hijiki and Shiitake Mushroom Risotto!
