Enoki Mushroom Risotto is here. For a delicious and easy enoki mushroom recipe, look no further than this risotto.
After trying this recipe, I am sure you will want to cook further with these mushrooms and try an enoki mushroom pasta or enoki mushroom soup.
If you are looking for a flavour packed risotto recipe, that is also vegetarian, this is it!
What are Enoki Mushrooms?
Have you heard of Enoki Mushrooms? They are those little thin white ones that have a cute little button looking top. When I lived in Japan we often ate at a place called Saizaria and they have a delicious mushroom spaghetti which was made with these little buds of delight. Many times since I have been back in Australia, I have dreamt of that pasta dish as it was SO good, but I haven’t yet made the trip back to taste it one last time. (Most likely as the trip just for a bowl of pasta would seem impractical!!).
In creating this recipe I wanted to give you guys a taste of the Enoki mushrooms but in a different way as you have probably already seen my Mushroom Spaghetti dish or my Mushroom Zucchini Spaghetti dish. So, instead, I present to you a vegetarian risotto dish that is a combination of the mushrooms and leek.
What to cook with enoki mushrooms
Enoki mushrooms are easy to cook with and there are hundreds of recipes you could try. This risotto is an original enoki mushroom recipe. You will love the flavour of the dish as well as trying something new.
I have forgotten to say to you……Happy Friyyyyyyyyyyyyyyyyay and that I hope you have had a great week! It is so nice to finish the week and log on to chat to you about foods that I love and hope you will love too.
One of the best things about this dish is that it is a ‘one pot’ dish, so you can literally throw it all into a large saucepan with the lid on, potter about, coming back to stir for a bit every now and then and but a bing, but a bob, it is done! The benefit of that is not only the ease but also there is less washing up than a more complicated dish (got to love that right!).
How to prepare enoki mushroom risotto
The smell of the meal preparation is lovely and fragrant and this dish also freezes really well, so if you want to whip up a batch and then separate it into lunch portions, it will reheat at your office very nicely. Only problem with that is carbs if you eat it each day, so maybe change it up a bit and have one risotto, next day a lovely piece of frittata………..which brings me to my next point. I am going to share with you a super easy and delicious recipe for a Broccoli, Bacon and Cream Cheese Frittata……………….so come back soon and it will also be here for your ears to devour and your ‘to do list’ to be filled with ‘must make frittata, must make frittata, make it, mmm frittata, mmmm, YUM!.
Winter Warming Recipe Ideas
- Slow Cooker Mushroom Chicken (easy slow cooker recipe)
- Chicken Thighs in Creamy Garlic Wine Sauce (one pot recipe)
- Blue Cheese Mac and Cheese (also a vegetarian recipe)
- Beef Bean Pasta Bake (family favourite)
- Minestrone Soup (packed with veggies)
- Meatball Tomato Soup (one of my favourites)
If you make this recipe and want to upload a photo (I would love to see) you can do that via the pin on my recipes board >> Sweet Caramel Sunday Recipes board >> Pinterest
Enoki Mushroom and Lee Risotto
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1 leek, finely chopped
- 125 grams enoki mushrooms
- 1 330ml pear cider or dry white wine
- 2 cups vegetable stock
- 1/3 cup parmesan cheese
- 1 tbsp cracked pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- Add a splash of olive oil to a large fry pan at a medium heat, then add garlic and after a minute the leek.
- Pour in the cider and listen to the sizzle (whoop!).
- Cut the dirt bit of the mushroom bunch off and break them up and then add to the dish.
- Add the rice, stir and fry off in the cider mix for about 2-3 minutes or until you can see the leek turns glossy or shiny.
- Add the vegetable stock and put the lid on the dish.
- After 10 minutes, stir the dish to ensure no rice sticks to the bottom of the pan.
- Leave for another 10 minutes or so, but don't go too far away, cause the liquid will get absorbed quicker on some stove tops than others.
- When most of the liquid is absorbed, taste a little bit and if the rice is cooked through, turn the heat down, add the cheese and mix through until it is all melted.
- If it is not fully cooked through, cook for a tiny bit longer until it is (again taste and judge from if the rice is crunchy or not).
- Serve with cracked pepper, additional mushrooms and a sprinkle of parmesan cheese.
- I use cider instead of wine as I was making a different risotto one day and that is all I had....but it was AMAZING and better than the last wine I had tried, so you can use either or. My vote is the pear cider but don't freak out if you only have wine and don't run out if you have everything but - try apple or pear or any version of white wine before despairing..............I am getting thirsty writing this but alas I am not drinking tonight as I have yoga super early in the morning tomorrow.
- Have cracked pepper on hand - it is THE BEST garnish for this dish (and any risotto in my book). Need more cracked pepper stat.
Or you might like to make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home. If you are not in the mood for noodles tonight, why not try something completely different and in that case, I would recommend this delicious Minestrone soup which is sure to satisfy a variety of taste buds!!
Cheers Adrianne (from Sunny, but cold QLD at the moment!)