Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Butternut Squash and Shiitake Mushroom Wild Rice Risotto

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LoveNRoquette 6

"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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1 h 40 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 24 Ratings

Most helpful positive review

we loved this so much

Most helpful critical review

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. P...

we loved this so much

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 Whit...

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 r...

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 ...

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 ...

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...

I used dried mixed mushrooms because I have a huge container of them from Costco. I also had some other random variety of squash that I used in place of butternut. It takes a while to cook (bein...

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