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."
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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!
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.
* 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
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