Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Butternut Squash and Shiitake Mushroom Wild Rice Risotto

16
LoveNRoquette 5

"A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish."

Ingredients

1 h 40 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
  4. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  5. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  6. Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
  7. Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

Footnotes

  • Cook's Notes:
  • Squash can be cooked up to a day ahead.
  • Parmigiano-Reggiano can be used in place of Gorgonzola for those who aren't fans of the blue cheese family.
  • profile image

Your rating

Cancel
Submit

Reviews

16
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

we loved this so much

I have just discovered allrecipes, and this is my fourth recipe. It is fabulous. I substituted a wild mushroom mix from Costco, and a wild/brown rice mix, also from Costco. Also substituted Whit...

Delicious! I used fresh shiitake mushrooms and chicken stock because that's what I had and I probably should have cooked them before hand because the stems were a little hard. Also, the wild r...

This was quite tasty. I didn't have Gorgonzola cheese so I used Parmesan instead and it turned out pretty good.

I had to make small modifications in order to use similar ingredients I had available. I did not use the optional maple syrup, preferred to use just the arborio rice, chicken broth rather than ...

Best Risotto I ever had!

The only bad thing I can say is that I should have precooked the wild rice a little, since it takes longer to soften than arborio rice. So the wild rice is still a little hard, but still tastes ...

I am giving five stars - but I did make a couple of changes. I had some leftover smoked teal (wild duck) breast that was wrappped in bacon, so I diced some of the bacon and added with the onions...

I used dried mixed mushrooms because I have a huge container of them from Costco. I also had some other random variety of squash that I used in place of butternut. It takes a while to cook (bein...