Butternut squash and shiitake mushroom wild rice risotto

Butternut squash and shiitake mushroom wild rice risotto


1 person made this

About this recipe: This is an elegant vegetarian dish or starter using autumn vegetables. It's quite a bit of work, but your guests will be impressed.


Serves: 10 

  • 85g dried sliced shiitake mushrooms
  • 950ml water
  • 560g cubed butternut squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • 950ml vegetable stock
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 160g wild rice
  • 450g Arborio rice
  • 225ml dry white wine
  • 120g crumbled Gorgonzola cheese
  • salt and freshly ground black pepper to taste
  • 2 tablespoons freshly chopped flat-leaf parsley

Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

  1. Combine the shiitake mushrooms and water in a bowl; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
  2. Preheat an oven to 200 C / Gas 6.
  3. Toss the butternut squash, olive oil and maple syrup together in a bowl until the squash is evenly coated. Spread on a baking tray.
  4. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
  5. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
  6. Melt the butter in a large pan 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.
  7. Pour enough of the simmering stock mixture into the pan to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 200ml 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.


Parmesan cheese can be used in place of Gorgonzola for those who aren't fans of blue cheese!

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