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Swiss Chard and Shiitake Mushroom Risotto

Swiss Chard and Shiitake Mushroom Risotto

Bring the vegetable stock to a simmer in a medium-sized pot. Meanwhile, melt 1 tablespoon of the butter in a large pot over low heat and add the shallot and garlic. Cook until golden brown, about 6-7 minutes.

Add the rice and cook until slightly colored, about 5 minutes. Increase the heat to medium and add the wine. Stir until just absorbed. Add the mushrooms and begin adding the vegetable broth ½ cup at a time, stirring until just absorbed before adding the next ½ cup. Season with salt and pepper, to taste, as you add the broth. Continue until the rice is just cooked, about 18 minutes, and add a final ½ cup broth before removing from the heat. (You may not need all of the vegetable broth.) Add the cheese.

Remove the ribs from the chard and chop them finely. Cut the leaves into ribbons and heat the 1 tablespoon of the butter in a sauté pan over medium heat. Add the leaves and cook until wilted, about 2-3 minutes. Season with salt and pepper, to taste. Mix the leaves into the risotto.

Melt the remaining butter in the same sauté pan over medium heat and add the stems. Cook until crisp tender, about 3-4 minutes. Season with salt and pepper, to taste, and transfer to a bowl.

To serve, divide the risotto among bowls and top with the chard stems and extra-virgin olive oil, if using.

Swiss Chard and Shiitake Mushroom Risotto - Recipes

I am teaming up with Pacific Foods to bring you this decadent and delicious Holiday dish!

Looking ahead a few weeks to Thanksgiving, I can’t help but be obsessed with the side dishes. As much as I love the turkey, the main event for me is hitting the buffet and piling it high with tons of the sides!

Since traditional stuffing is off the table for me (no pun intended) I have gotten really into some interesting alternatives with rice stuffing (did you see my recipe in Better Homes and Gardens November Issue?) Then I realized that I should just go ahead and make risotto, one of my favorites, as a side dish too! I decided on a creamy, beautiful mushroom risotto because there are so many gorgeous mushrooms available this time of year. At our local grocery store there is a serious display, it’s hard to even know where to start with them. I decided to make it with a mixture of crimini and shiitake mushrooms, but you could get really creative and use any different types- (I would love to make this with lobster mushrooms!) Then the secret to a really deep and rich mushroom flavor is to use mushroom broth- and I love Pacific Organics Mushroom Broth. The starch from the rice and the constant stirring makes it really creamy and that’s without a speck of dairy!

I also love the herbal flavor of a little fresh thyme and a drizzle of truffle oil at the end. If you don’t have truffle oil, then some fragrant good olive oil would be wonderful too.

This risotto would also be wonderful with pretty much any protein dish (oh yum with the braised beef!! Or roast chicken?) but also makes a filling and delicious Vegan or Vegetarian entrée.

Definitely put this in your Holiday repetoir or even just for a thoughtful family meal ☺

Sautéed Swiss Chard With Shiitake Mushrooms


  • 2 Tbsp unsalted butter
  • 6 ounces of shiitake mushrooms, sliced 1/4-inch thick
  • 1/4 teaspoon Kosher salt
  • 2 large bunches of Swiss chard (about 1 1/2 pounds total), rinsed, patted dry, large ribs removed, leaves roughly chopped
  • Sprinkling of grated Parmesan cheese


In a large stick-free sauté pan melt the butter on medium-high heat. Stir in the sliced mushrooms. Sprinkle with salt (skip added salt if using salted butter).

Once the mushrooms are beginning to brown and have given off some water, add the chopped chard leaves to the pan and toss with the mushrooms. (You may have to stagger in the adding of the chard leaves, as not to overwhelm the pan.)

Once the chard leaves have wilted, remove from heat and cover the pan. Let the chard leaves steam in their residual heat for a couple minutes.

Place chard and mushrooms in a serving dish. Sprinkle generously with grated Parmesan cheese.

Shiitake Mushroom Risotto

Just you and your bowl of warm and comforting shiitake (black) mushrooms risotto made with simple pantry ingredients like olive oil, butter, cream, parmesan, garlic and vegetable stock – so satisfying, so simple, yet so cosy. Its perfect for a decadent vegetarian meal.

I had my first homemade risotto in 2015 when I stayed in Berlin & my host family invited me for dinner one night – we cooked the entire risotto (including homemade vegetable stock) and paired it with some fresh salad and wine and boy, that was one of the most comforting meals of my life!

Fast forward five years, at the time when I am insanely in love with shiitake mushrooms or black mushrooms, I combined two of my favourite flavours: creamy parmesan texture + the super flavourful mushrooms in one dish. You have seen me creating recipes with shiitake mushrooms in this recipe for vegetarian gyozas (pan fried dumplings), these delicious one pot Thai red curry rice noodles and these perfect-for-breakfast fancy mushroom toasts but today I made risotto with these yummy mushrooms and it turned out so so good!

Eggs Nested in Sautéed Chard and Mushrooms


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 pound of fresh chard
  • 2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 to 2 eggs


Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl.

Add the chopped onions and mushrooms to the bowl.

Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.

Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms.

Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.

Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.

Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Cook uncovered until the bottom whites are well set. Then lower the heat to medium and cover the pan. Cook for another minute or two.

When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.

Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.

How to Make It

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, rinse chard and remove stems and ribs. Add 2 tablespoons salt and the chard leaves to boiling water. Cook until the greens start to soften, 2 to 3 minutes. Drain, cool, chop, and set aside.

Remove tough stems from mushrooms. Rinse and thickly slice caps. Set a 10- to 12-inch frying pan over high heat. Add 2 tablespoons of the olive oil, then the mushrooms and 1/2 teaspoon salt. Stir often until the mushrooms start to brown, about 10 minutes. Remove the mushrooms from the pan.

Trim and discard root end and tough green top from leek. Cut stalk in half lengthwise and rinse well under running water. Thinly slice crosswise. Add the remaining olive oil to the unwashed pan over high heat. Add leek and stir often until it starts to soften and colors slightly, 3 to 5 minutes. Add garlic and chile flakes stir until garlic softens, 1 minute.


You are going to love how easy this Mushroom Risotto recipe is to make. Here’s how with step by step photos and instructions:

  • Toast Rice: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add shallots and sauté 2 minutes. Add the rice and stir until well coated with butter and edges begin to look translucent, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.
  • Add broth and seasonings. Add 5 ½ cups warm chicken broth and all seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
  • Caramelize mushrooms. While the risotto is baking, cook the mushrooms in two batches. Spread mushrooms into an even layer and let cook for 3 minutes in butter and olive oil without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned. Season with a splash of soy sauce, salt and pepper.

  • Stir vigorously. When rice is tender, remove from oven and stir in remaining ½ cup chicken broth, 3 tablespoons butter (cubed) and Parmesan Cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier).

  • Adjust consistency. Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).

Swiss Chard & Brown Rice Risotto

30 min prep 3 servings 13 ingredients

This Swiss Chard & Brown Rice Risotto is a great way to use both of these fabulously nutritious ingredients. The dish gets a scented start, from rosemary and a little kick of lemon zest. . I generally use the classic stirring method when making risotto with white Arborio rice, but when using brown rice this method is less work and just as good. In fact, you can even successfully make this dish with leftover brown rice. No one will ever know. You’ll still get a deliciously savory, slightly chewy rice dish that’s a cross between risotto and paella.


Saute mushrooms in half the olive oil until they soften and most of their liquid is evaporated. Add garlic and saute for 1 minute. Transfer to a bowl and set aside.

Blanch the chard in boiling water for 1 minute. Drain and immediately plunge into ice water to stop the cooking. Squeeze out excess moisture set aside.

Saute shallots in remaining oil until softened using the same pan that the mushrooms were cooked in. Add the orzo and continue cooking over medium heat until the pasta browns lightly.

Deglaze pan with wine, scraping up the flavorful bits at the bottom.

Add half the warmed chicken broth to the orzo and stir well. Continue cooking for 10 minutes. Add another cup of warmed broth and cook another 5 minutes. Add the remaining broth and taste orzo for doneness.

Stir in the reserved mushrooms and chard. Finish with Parmesan, butter, sage, salt, and pepper.

(5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 7 minutes
  • Total Time: 9 minutes
  • Yield: 4 1 x
  • Diet: Vegan


The shiitake mushroom is one of the most umami-packed and delicious you’ll find! Here’s a favorite recipe for how to cook them to perfection.


  • 1 pound shiitake mushrooms
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon Sriracha hot sauce (or other hot sauce)
  • 2 dashes toasted sesame oil
  • 2 tablespoons sesame oil (standard, not toasted)


  1. Remove the stems from the mushrooms and discard. Slice the larger mushroom caps in half and keep smaller mushrooms whole. In a small bowl, stir together the soy sauce, lime juice, Sriracha and toasted sesame oil.
  2. Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook 5 minutes, stirring occasionally. Add a few pinches of kosher salt while cooking.
  3. Once browned on all sides, carefully pour in the bowl of sauce and continue cooking 1 to 2 minutes until dark brown and glossy. Serve immediately.

Keywords: Shiitake mushroom, Shiitake mushroom recipe

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