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.
Provided by LoveNRoquette
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 64.6 g, Cholesterol 21.2 mg, Fat 10.2 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.7 g, Sodium 257 mg, Sugar 4.5 g
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Stephen Alfred
[email protected]I can't wait to try this recipe!
James Cosio
[email protected]This is the best risotto recipe I've ever tried.
Mary rose
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It's so creamy and flavorful.
Usama Kazibwe
[email protected]This risotto is a great way to get your kids to eat vegetables.
Melissa Drake
[email protected]I love the addition of shiitake mushrooms to this risotto. They add a nice earthy flavor.
RS Tv
[email protected]This risotto is a great way to use up leftover butternut squash. It's also a great dish for a vegetarian or vegan meal.
Treasure Onogadas
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the flavors are amazing. I love the combination of butternut squash, shiitake mushrooms, and wild rice.
Callum Iles
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The risotto was creamy and flavorful, and the butternut squash and mushrooms added a nice touch.
hal sbin
[email protected]I'm always looking for new and interesting risotto recipes, and this one definitely fits the bill. The butternut squash and shiitake mushrooms added a unique and delicious flavor to the dish.
Haroon Bilour
[email protected]This risotto was amazing! The flavors were complex and well-balanced. I loved the texture of the wild rice. It added a nice chewiness to the dish.
Andreas Tomas
[email protected]I'm not a huge fan of butternut squash, but this recipe changed my mind. The sweetness of the squash paired perfectly with the savory mushrooms and wild rice. I'll definitely be making this again!
Lachlan Antcliff
[email protected]This recipe was a hit with my family! The butternut squash and shiitake mushrooms added a unique and flavorful twist to the classic risotto. I will definitely be making this again.