Butternut Squash and Shiitake Mushroom Wild Rice Risotto Recipe - Allrecipes.com
Butternut Squash and Shiitake Mushroom Wild Rice Risotto Recipe
  • READY IN ABOUT hrs

Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Recipe by  

"A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr
  • READY IN

    1 hr 40 mins

Directions

  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
  4. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  5. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  6. 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.
  7. 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.
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Footnotes

  • Cook's Notes:
  • Squash can be cooked up to a day ahead.
  • Parmigiano-Reggiano can be used in place of Gorgonzola for those who aren't fans of the blue cheese family.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2011

we loved this so much

 
Most Helpful Critical Review
Apr 09, 2013

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.

 
Jan 21, 2012

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.

 
Sep 23, 2011

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!

 
Aug 15, 2011

This was quite tasty. I didn't have Gorgonzola cheese so I used Parmesan instead and it turned out pretty good.

 
Jan 25, 2012

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.

 
Mar 03, 2011

Best Risotto I ever had!

 
Sep 22, 2011

I am giving five stars - but I did make a couple of changes. I had some leftover smoked teal (wild duck) breast that was wrappped in bacon, so I diced some of the bacon and added with the onions then I added the diced smoked duck breast with the roasted butternut squash. I used about equal parts squash and smoked duck. I also used parm instead of gorgonzola because that is what I had on hand - I live at high altitude so have to add more liquid and cook for longer as usual for high alt adj. but this turned out fantastic! The depth and layers of flavor is amazing! Will definitly try again.

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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