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!
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
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