Ingredients Jump to Instructions ↓

  1. 3 ounces dried sliced shiitake mushrooms

  2. 4 cups water

  3. 4 cups cubed butternut squash

  4. 2 tablespoons olive oil

  5. 1 tablespoon maple syrup

  6. 4 cups vegetable stock

  7. 3 tablespoons butter

  8. 1 large onion, finely chopped

  9. 1 cup wild rice

  10. 2 cups Arborio rice

  11. 1 cup dry white wine

  12. 1 (4 ounce) container crumbled Gorgonzola cheese salt and ground black pepper to taste

  13. 1/2 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. 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.


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