Ingredients1 h 40 m servings 400 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 400 calories; 10.2 g fat; 64.6 g carbohydrates; 9.1 g protein; 21 mg cholesterol; 257 mg sodium. Full nutrition
ReviewsRead all reviews 25
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.
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 Whit...
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 r...
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 ...
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 ...
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...