Best Shiitake Butternut Risotto Recipes

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO

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.

SHIITAKE & BUTTERNUT RISOTTO

Steps:

• Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat., Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO

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.

BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO

Steps:

• Preheat oven 450. Combine squash, 1 tbs. olive oil and 1/4 tsp. salt; toss well to coat. Arrange squash on a baking sheet. Bake for 25 minutes, stirring once. Heat 1 tbs. oil in a large dutch oven over medium heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushrooms to a bowl; keep warm. Heat remaining 1 tbs. oil in pan. Add onion; saute 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 tsp. salt, and pepper; bring to a boil. Cover, reduce heat and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese stirring until cheese melts. Stir in squash, mushrooms and thyme. Serve immediately.