Best 2 Shiitake Butternut Risotto Recipes
Craving a dish that combines the earthy goodness of shiitake mushrooms with the sweet and nutty flavor of butternut squash? Look no further than shiitake butternut risotto! This delectable dish features creamy arborio rice cooked in a flavorful broth, infused with the umami richness of shiitake mushrooms and the velvety texture of butternut squash. It's a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned risotto enthusiast or a culinary novice seeking a new culinary adventure, this guide will provide you with the essential steps and tips to create a perfect shiitake butternut risotto that will impress your dinner guests or simply satisfy your own cravings.
Here are our top 2 tried and tested recipes!
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
Provided by LoveNRoquette
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 64.6 g, Cholesterol 21.2 mg, Fat 10.2 g, Fiber 3.6 g, Protein 9.1 g, SaturatedFat 4.7 g, Sodium 257 mg, Sugar 4.5 g
SHIITAKE & BUTTERNUT RISOTTO
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. -Stephanie Campbell, Elk Grove, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat., Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.
Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Use Arborio or Carnaroli rice: These short-grain rices are the best for risotto because they absorb liquid well and hold their shape.
- Toast the rice before adding liquid: This helps to develop the rice's flavor and prevent it from becoming mushy.
- Add the liquid in small increments: This helps the rice to absorb the liquid evenly and prevents it from becoming too soupy.
- Stir the risotto constantly: This helps to prevent the rice from sticking to the bottom of the pan and burning.
- Cook the risotto until it is creamy and al dente: The rice should be cooked through but still have a slight bite to it.
- Add butter, cheese, and herbs at the end: This helps to finish the risotto and give it a rich, creamy flavor.
- Serve the risotto immediately: Risotto is best served hot, so it's important to serve it as soon as it's cooked.
Conclusion:
Butternut squash and shiitake mushrooms are a delicious and healthy combination that can be used to make a variety of dishes, including risotto. This recipe is a great way to showcase these ingredients and create a dish that is both satisfying and nutritious. The risotto is creamy and flavorful, with a hint of sweetness from the butternut squash and a savory umami flavor from the shiitake mushrooms. It is a perfect meal for a cold night or a special occasion.
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