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Shiitake Mushroom Risotto

  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 6 people
  • 307 per 1 serving


  • 6 cups Pacific Foods™ Organic Mushroom Broth
  • 3 cups mushrooms, reserve 1/2 cup whole and dice the remaining (use a blend of cremini and shiitake mushrooms)
  • 1/4 cup olive oil
  • 1 yellow onion, finely diced
  • 1 1/2 cups uncooked arborio rice
  • 1 cup white wine
  • 2 teaspoons fresh thyme leaves
  • as needed white truffle oilfor serving


  • Step 1

    In a medium pot, heat the broth and the reserved whole mushrooms to a simmer over medium heat. 

  • Step 2

    In a large saute pan over medium heat add the olive oil and the onion. Sweat, stirring often for 5 minutes until the onion is soft and tender. 

  • Step 3

    Add the diced mushrooms and cook another 2 to 3 minutes . Add the rice and stir to coat the rice with the onion and oil. Cook stirring often for 2 minutes. Add the wine to the rice and stir, scraping any bits from the bottom of the pan. 

  • Step 4

    As the wine cooks off, add a large ladle of hot broth and continue to cook and stir. As the broth cooks off, add another ladle of broth. Continue this process of adding broth and cooking it off, stirring continuously for about 20 minutes or until the rice is al dente. 

  • Step 5

    Season to taste with kosher salt and stir in the fresh thyme leaves. Serve hot with the whole mushrooms on top for garnish and a drizzle of truffle oil.

Calories 307
Total Fat 9 g
Sat. Fat 1.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 445 mg
Total Carb 44 g
Dietary Fiber 3 g
Sugar 2 g
Protein 5 g
Vitamin D 5 %DV
Calcium 2 %DV
Iron 13 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.