SHIITAKE & BUTTERNUT RISOTTO
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. -Stephanie Campbell, Elk Grove, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat., Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.
Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
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1 ik
[email protected]Overall, this risotto was a bit disappointing. The flavors were bland and the texture was mushy. I would not recommend this recipe.
Faheem Rajput
[email protected]This was my first time making risotto and it turned out great! The recipe was easy to follow and the results were delicious. I would definitely recommend this recipe to anyone looking to try something new.
Tyler Leroux
[email protected]The risotto was a bit too dry for my taste. I think it could have used more liquid or maybe some additional vegetables.
Roku Aizawa
[email protected]This risotto was a bit too rich for my taste. I think it would have been better with less butter or cheese.
Kristina Pejovic
[email protected]This risotto was very time-consuming to make, but it was worth it. The flavors were incredible and the texture was perfect.
SEEKA KATUNDA
[email protected]The risotto was a bit too salty for my taste, but otherwise it was very good. The shiitake mushrooms and butternut squash were a great combination.
KuTlWanO Seokwang
[email protected]This risotto was a bit bland for my taste. I think it could have used more seasoning or maybe some additional vegetables.
Ch Babar
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was creamy and flavorful, and the shiitake mushrooms and butternut squash added a nice touch. I would definitely make this again.
Inhaaz S Zoope
[email protected]This risotto was easy to make and turned out beautifully! The flavors were rich and complex, and the texture was creamy and smooth. I will definitely be making this again.
J
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone raved about the flavor and texture. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.
anwer frifer
[email protected]This risotto was delicious! The flavors were perfectly balanced and the texture was creamy and rich. I especially liked the addition of the shiitake mushrooms, which added a nice earthy flavor. Will definitely be making this again!
Mhuammad Iqbal
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of butternut squash, but I'm so glad I did! The squash was perfectly roasted and added a delicious sweetness to the risotto. The shiitake mushrooms also added a nice umami flavor. Over
Hamza khan
[email protected]This risotto was a big hit with my family! Everyone loved the creamy texture and the savory flavors. The shiitake mushrooms and butternut squash were a great combination, and the white wine added a nice touch of acidity. I'll definitely be adding thi
Sheraz Kham
[email protected]This was a great recipe! Easy to follow and the results were delicious. I used vegetable broth instead of chicken broth and it was still very flavorful. The risotto was creamy and the shiitake mushrooms and butternut squash added a nice depth of flav
Jarvis Tuggle
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The shiitake mushrooms and butternut squash added so much flavor and texture, and the arborio rice was cooked perfectly. It was creamy and rich without being too heavy. I'll definitel
Joe Kunda
[email protected]This risotto was a delightful surprise! The combination of shiitake mushrooms and butternut squash was unexpected but worked perfectly together. The flavors were rich and savory, and the texture was creamy and comforting. I especially appreciated the