Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Butternut Squash and Shiitake Mushroom Wild Rice Risotto A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.

Ingredients

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 1 hr

    TOTAL : 1 hr 40 mins

    SERVING : 10

    YIELD : 10 servings

  • 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.

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  • Preheat an oven to 375 degrees F (190 degrees C).

  • Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.

  • Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.

  • Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.

  • 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.

  • 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.

Per Serving: 400 calories; protein 9.1g; carbohydrates 64.6g; fat 10.2g; cholesterol 21.2mg; sodium 257mg. Cook’s Notes: