Best 2 Shiitake Butternut Risotto Recipes
Indulge in a culinary journey with our tantalizing Shiitake Butternut Risotto recipe. This delectable dish combines the earthy flavors of shiitake mushrooms with the sweet and nutty notes of butternut squash, creating a symphony of flavors that will delight your taste buds. The creamy risotto is cooked to perfection, striking a harmonious balance between richness and texture. If you're looking for a vegetarian main course that's both satisfying and sophisticated, this Shiitake Butternut Risotto is sure to impress. For those seeking additional culinary inspiration, we've included three more enticing recipes to tickle your fancy: a refreshing Mango Salsa that adds a burst of tropical flavor to any dish, a hearty Lentil and Vegetable Soup that's perfect for a cozy meal, and a tantalizing Miso Roasted Sweet Potatoes that offers a unique and flavorful side dish. Get ready to embark on a culinary adventure with our curated collection of delectable recipes!
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better your risotto will be. Look for fresh, seasonal vegetables and mushrooms, and use a good-quality Arborio rice.
- Toast the rice: Toasting the rice before cooking helps to bring out its flavor and prevent it from becoming mushy.
- Add the liquid gradually: Add the liquid to the rice a little at a time, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
- Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it. If you overcook the rice, it will become mushy.
- Stir in the butter and cheese: Once the rice is cooked, stir in the butter and cheese until they are melted and combined. This will help to create a creamy, flavorful risotto.
- Serve immediately: Risotto is best served immediately after it is cooked. If you need to keep it warm for a while, place it in a warm oven or on a warming tray.
Conclusion:
Shiitake butternut risotto is a delicious, hearty dish that is perfect for a special occasion. It is easy to make, but it does require some time and attention. By following these tips, you can make sure your risotto turns out perfect every time.
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