Shiitake and Snap-Pea Risotto

sugar snap peas risotto
Prep Time:
45 mins
Total Time:
45 mins

Meaty shiitakes add a filling note to this fragrant snap-pea accented risotto.


  • 1 2-inch piece ginger, plus 2 teaspoons minced ginger

  • 4 cloves garlic, plus 2 teaspoons minced garlic

  • 8 ounces shiitake mushrooms, stems and caps separated

  • 12 cilantro stems, plus leaves for serving

  • Coarse salt and freshly ground pepper

  • 5 tablespoons unsalted butter

  • 1 tablespoon low-sodium soy sauce, plus more for serving

  • 1 ½ cups arborio rice

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 2 cups sugar snap peas (8 ounces), trimmed and sliced


  1. In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.

  2. In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.

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