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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Recipe Summary

prep:
40 mins
cook:
1 hr
total:
1 hr 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Cook's Notes:

Squash can be cooked up to a day ahead.

Parmigiano-Reggiano can be used in place of Gorgonzola for those who aren't fans of the blue cheese family.

Nutrition Facts

400 calories; protein 9.1g; carbohydrates 64.6g; fat 10.2g; cholesterol 21.2mg; sodium 257mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2011
we loved this so much Read More
(12)

Most helpful critical review

Rating: 1 stars
02/04/2018
Way too much work for a risotto. Combining the two types of rice didn't add anything except frustration. Wasn't that tasteful to warrant that much work. Read More
40 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/07/2011
we loved this so much Read More
(12)
Rating: 5 stars
01/22/2012
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. Read More
(6)
Rating: 4 stars
08/15/2011
This was quite tasty. I didn't have Gorgonzola cheese so I used Parmesan instead and it turned out pretty good. Read More
(6)
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Rating: 4 stars
09/23/2011
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! Read More
(6)
Rating: 5 stars
01/25/2012
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. Read More
(5)
Rating: 5 stars
03/03/2011
Best Risotto I ever had! Read More
(4)
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Rating: 5 stars
08/31/2012
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. Read More
(4)
Rating: 5 stars
09/22/2011
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. Read More
(3)
Rating: 5 stars
05/09/2011
I used dried mixed mushrooms because I have a huge container of them from Costco. I also had some other random variety of squash that I used in place of butternut. It takes a while to cook (being risotto) but it was worth the effort. Read More
(3)
Rating: 1 stars
02/04/2018
Way too much work for a risotto. Combining the two types of rice didn't add anything except frustration. Wasn't that tasteful to warrant that much work. Read More
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