Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Name: Butternut Squash and Shiitake Mushroom Wild Rice Risotto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 3 Tbsps butter; 946 milliliters cubed butternut squash; 85 grams dried sliced shiitake mushrooms; 237 milliliters dry white wine; 118 milliliters chopped fresh flat-leaf parsley; 113 grams crumbled Gorgonzola cheese; 10 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 1 large onion, finely chopped; 946 milliliters vegetable stock; 946 milliliters water; 237 milliliters wild rice

Butternut Squash and Shiitake Mushroom Wild Rice Risotto might be just the side dish you are searching for. This recipe makes 10 servings with 376 calories, 9g of protein, and 10g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have arborio rice, vegetable stock, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It is an affordable recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Water

Equipment you will use

Bowl

Drain and reserve the liquid for later use.

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

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Oven

Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated.

Ingredients you will need

Squash

Maple Syrup

Olive Oil

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Bowl

Spread onto a baking sheet.

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Spread

Equipment you will use

Baking Sheet

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

Ingredients you will need

Squash

Equipment you will use

Oven

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

Ingredients you will need

Vegetable Stock

Mushrooms

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Sauce Pan

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.

Ingredients you will need

Arborrio Rice

Wild Rice

Butter

Onion

Equipment you will use

Frying Pan

Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.

Ingredients you will need

White Wine

Mushrooms

Onion

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.

Ingredients you will need

Stock

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Gorgonzola

Squash

Salt And Pepper

Parsley

Equipment

Ingredients

Servings:

473milliliters

Arborio rice 3Tbsps

butter 946milliliters

cubed butternut squash 85grams

dried sliced shiitake mushrooms 237milliliters

dry white wine 118milliliters

chopped fresh flat-leaf parsley 113grams

crumbled Gorgonzola cheese 10servings

salt and ground black pepper to taste 2Tbsps

olive oil 1large

onion, finely chopped 946milliliters

vegetable stock 946milliliters

water 237milliliters

wild rice

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.