butternut squash and shiitake mushroom wild rice risotto

Ingredients

• Servings: 10
• 3 ounces dried sliced shiitake mushrooms
• 4 cups water
• 4 cups cubed butternut squash
• 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
• 1 (4 ounce) container crumbled gorgonzola cheese
• salt and ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• 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 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 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.