Butternut Squash and Shiitake Mushroom Wild Rice Risotto

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Butternut Squash and Shiitake Mushroom Wild Rice Risotto
Preparation40mCook Time1hReady In40mServings10Calories400
Ingredients

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 wine

1 (4 ounce) container crumbled Gorgonzola cheese

salt and ground black pepper to taste

1/2 cup chopped fresh flat-leaf parsley

Steps

1Combine 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.

2Preheat an oven to 375 degrees F (190 degrees C).

3Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.

4Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.

5Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.

6Melt 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.

7Pour 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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