Best Mushroom And Squash Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

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

Provided by LoveNRoquette

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

3 ounces dried sliced shiitake mushrooms
4 cups water
4 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon maple syrup
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups Arborio rice
1 cup dry white wine
1 (4 ounce) container crumbled Gorgonzola cheese
salt and ground black pepper to taste
½ cup chopped fresh flat-leaf parsley

Steps:

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

Nutrition Facts : Calories 400.1 calories, Carbohydrate 64.6 g, Cholesterol 21.2 mg, Fat 10.2 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.7 g, Sodium 257 mg, Sugar 4.5 g

MUSHROOM AND BUTTERNUT SQUASH RISOTTO



Mushroom and Butternut Squash Risotto image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
Kosher salt and freshly ground black pepper
1 pound mixed mushrooms (cremini, shiitake, chanterelle, etc.), thickly sliced
2 medium shallots, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan, plus more for passing
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
  • Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
  • Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
  • Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.

BUTTERNUT SQUASH AND MUSHROOM RISOTTO



Butternut Squash and Mushroom Risotto image

A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.

Provided by ewolodzko

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 15

vegetable oil or canola oil
2 cups butternut squash, in 1/2 inch cubes
1 1/2 cups shiitake mushrooms, chopped small
1 tablespoon butter
1 tablespoon thyme
salt
pepper
olive oil
1 cup shallot, finely chopped
1/4 cup parsley, chopped (plus extra for garnish)
2 cups arborio rice
1 cup Chardonnay wine
4 cups chicken broth
2 tablespoons butter
1/8 cup romano cheese, finely grated

Steps:

  • Steps #2 through #6 are for the Veggies.
  • In a medium-large skillet, heat a thin film of oil on medium-high heat.
  • Add mushrooms. Sauté until oil absorbed (about 1 minute).
  • Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
  • Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
  • Add to risotto in step #14 below.
  • Steps #8 through #16 are for the Risotto.
  • Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
  • In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
  • Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
  • Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
  • Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
  • You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
  • When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
  • When rice is done, turn off heat. Stir in butter and cheese.
  • Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1

ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA



ROASTED BUTTERNUT SQUASH AND MUSHROOM RISOTTO WITH PANCETTA image

Categories     Mushroom     Simmer

Yield 4 main courses

Number Of Ingredients 19

1 tablespoon olive oil
4 tablespoons butter
2 tablespoons unsalted butter
1 tablespoon brown sugar
2 cups butternut squash, peeled and cut into ½ inch cubes
2 teaspoons garlic, finely minced
4 ounces shiitake mushrooms, de-stem, clean, cut in ½ and slice thinly (can substitute baby bella)
6 ounces crimini mushrooms, clean, cut in ½ and slice thinly
4 ounces pancetta, finely chopped
3/4 cup onion, finely chopped (or shallots)
1 ½ cups Arborio rice (my favorite is Vialone Nano)
½ cup chardonnay wine
4 cups of hot chicken stock, low salt
2 cups of hot beef stock
2 tablespoons fresh lemon thyme, finely chopped
¼ cup Parmesan Reggiano, finely grated
salt and pepper
Chopped fresh parsley (if avail)
Sage finely chopped

Steps:

  • Pre-heat an oven to 400 degrees. Heat 2 tablespoon unsalted butter in a 10" oven proof skillet on med-high heat and add the squash. Sauté the squash, shaking the pan, until it starts to brown, approximately 5 minutes. Remove the pan from the stove and place it in the pre-heated oven for 8 to10 minutes, until the squash is tender but not too soft. Take the pan from the oven and immediately add the 2 teaspoons of garlic. Gently stir the garlic into the squash. Set aside. Heat 2 tablespoons of butter in a 12" skillet on medium high heat. When the foam subsides add all the mushrooms, a sprinkle of salt and a little pepper and sauté stirring often until the mushrooms lose their liquid and begin to brown. Cook 1 minute more, remove from the heat and set aside Sauté the pancetta in a heavy 4 quart pan (non-stick is best), on medium heat, in 1 tablespoon of olive oil until brown. Add the onion and sauté a few minutes until the onion is soft. Add the rice, stirring constantly, and cook for 2 minutes, until the grains are somewhat opaque. Pour in the wine and simmer, stirring, until the wine is almost completely absorbed. Then add about 1 cup of hot stock to the rice and cook, stirring often, until the stock is absorbed. DO NOT let the rice stick to the bottom or sides of the pan. Add more stock as soon as the previous addition is absorbed. After 20 minutes most of the stock will be used and the rice will be tender with just a little bite. At this point, gently stir in the sage, the roasted butternut squash and the mushrooms. Add another ½ cup of stock, the parmesan cheese and 2 tablespoons of butter and stir gently to blend. Taste for salt and pepper. The rice should be creamy and tender. Divide the rice among heated shallow bowls and serve.

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO



Butternut Squash and Shiitake Mushroom Wild Rice Risotto image

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

Provided by nrpelham

Categories     Rice

Time 1h40m

Yield 10 , 10 serving(s)

Number Of Ingredients 14

3 ounces shiitake mushrooms, dried and sliced
4 cups water
4 cups butternut squash, cubed
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups arborio rice
1 cup dry white wine
4 ounces gorgonzola, crumbled
salt & fresh ground pepper
1/2 cup fresh flat-leaf parsley, chopped

Steps:

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

Nutrition Facts : Calories 349.3, Fat 9.9, SaturatedFat 4.8, Cholesterol 17.7, Sodium 199.8, Carbohydrate 53.2, Fiber 3.8, Sugar 2.8, Protein 8.4

MUSHROOM AND SQUASH RISOTTO



Mushroom and Squash Risotto image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

1/2 ounce dried porcini mushrooms
1/2 pound shiitake mushrooms
1 bay leaf
1 cinnamon stick, broken in half
3 black peppercorns
Kosher salt
1 pound mixed mushrooms (such as oyster and cremini)
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
8 ounces butternut squash, peeled, seeded and diced
1/2 medium onion, finely chopped
2 cups arborio rice
1 cup dry white wine
1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving
1/2 cup chopped fresh parsley

Steps:

  • Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.
  • Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.
  • Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.
  • Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese.

MUSHROOM AND FALL SQUASH BARLEY RISOTTO



Mushroom and Fall Squash Barley Risotto image

Provided by Emeril Lagasse

Categories     side-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
12 ounces acorn squash, peeled, seeded and diced
2 tablespoons grapeseed or canola oil
1/2 cup finely chopped shallots
1 1/2 cups pearl barley
Salt and freshly ground pepper
1/4 cup dry white wine
3/4 pound baby bella mushrooms, sliced 1/8 inch thick
4 cups chicken stock or canned low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
3/4 cup finely grated parmigiano-reggiano

Steps:

  • Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat. When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker.
  • Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
  • Add the mushrooms, squash and chicken stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked. Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.

VEGETARIAN MUSHROOM AND BUTTERNUT SQUASH RISOTTO



Vegetarian Mushroom and Butternut Squash Risotto image

I made this today for my in laws served with souvlaki. I didn't eat the souvlaki because I'm vegan, but I did eat a sneaky bit of risotto. It can be veganised with vegan cream and vegan Parmesan. They loved it!

Provided by cakeinmyface

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

500 g butternut squash
250 g mushrooms, thickly sliced
1 green chili, chopped finely
3 medium onions, finely chopped
100 g parmesan cheese
2 liters vegetable stock
2 tablespoons cream
2 teaspoons sage
salt and pepper
500 g arborio rice
1 green pepper
250 ml white wine
3 garlic cloves, minced
2 ounces butter
1 tablespoon olive oil

Steps:

  • Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit.
  • Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli.
  • When soft and translucent, tip into a casserole dish and add the mashed butternut squash.
  • Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed.
  • Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes.
  • Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.

Nutrition Facts : Calories 583.3, Fat 17, SaturatedFat 9.2, Cholesterol 40.5, Sodium 321.7, Carbohydrate 86.4, Fiber 5.6, Sugar 6.1, Protein 14.7

Related Topics