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

Previous Next

Ingredients

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