Recipe by LoveNRoquette
"A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried sliced shiitake mushrooms
cubed butternut squash
onion, finely chopped
dry white wine
1 (4 ounce) container
crumbled Gorgonzola cheese
salt and ground black pepper to taste
chopped fresh flat-leaf parsley
we loved this so much
I should have paid more attention to the review which mentioned that the wild rice needs more cooking time. I was overall disappointed in this recipe. I used Parmesan instead of Gorgonzola. Perhaps if I had used the Gorgonzola I would have been happier with the overall taste.
I have just discovered allrecipes, and this is my fourth recipe. It is fabulous. I substituted a wild mushroom mix from Costco, and a wild/brown rice mix, also from Costco. Also substituted White Stilton for the Gorgonzola. It tastes amazing. Very versatile recipe.
Delicious! I used fresh shiitake mushrooms and chicken stock because that's what I had and I probably should have cooked them before hand because the stems were a little hard. Also, the wild rice didn't cook at the same rate as the arborio so it was a little hard. In the feature I might partially cook it separately first. Otherwise it was very good!
This was quite tasty. I didn't have Gorgonzola cheese so I used Parmesan instead and it turned out pretty good.
I had to make small modifications in order to use similar ingredients I had available. I did not use the optional maple syrup, preferred to use just the arborio rice, chicken broth rather than vegetable broth, and dried porcini mushrooms instead of the shiitake. To accommodate a “cheese picky” husband, I used the submitter’s suggestion to substitute Parmesan cheese for the gorgonzola. (He doesn’t like that either, but I know it was the lesser of two evils for him so I kind of snuck it in) This was one of the best, most interesting side dishes I’ve had in awhile. Wonderfully rich, complex blend of flavors.
Best Risotto I ever had!
The only bad thing I can say is that I should have precooked the wild rice a little, since it takes longer to soften than arborio rice. So the wild rice is still a little hard, but still tastes amazing.
I followed the recipe to the letter, except instead of Gorgonzola cheese, I did use a mix of parmigiano reggiano and ricotta (for extra creaminess). The result was out of this world. I also added chicken breast to the final product to make it a meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash and Shiitake Mushroom Wild Rice Risotto
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 92
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Make a creamy risotto with naturally sweet butternut squash.
Tender butternut squash is topped with a simple maple-rum glaze.
Learn how to make maple syrup- and dark rum-glazed butternut squash.