Shiitake & Butternut Risotto Recipe

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Shiitake & Butternut Risotto Recipe
Shiitake & Butternut Risotto Recipe photo by Taste of Home
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Shiitake & Butternut Risotto Recipe

Read Reviews
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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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 1 cup cubed peeled butternut squash
  • 2 teaspoons olive oil, divided
  • Dash salt
  • 1-1/4 cups reduced-sodium chicken broth
  • 2/3 cup sliced fresh shiitake mushrooms
  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 1/3 cup uncooked arborio rice
  • Dash pepper
  • 1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon minced fresh sage

Directions

Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
Bake, uncovered, at 350° for 25-30 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining oil for 3-4 minutes or until tender. 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. (Cooking time is about 20 minutes.) Stir in cheese until melted. Add squash and sage. Serve immediately. Yield: 2 servings.
Originally published as Shiitake & Butternut Risotto in Taste of Home December/January 2012, p99

Nutritional Facts

3/4 cup: 282 calories, 9g fat (3g saturated fat), 12mg cholesterol, 567mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 10g protein.

  • 1 cup cubed peeled butternut squash
  • 2 teaspoons olive oil, divided
  • Dash salt
  • 1-1/4 cups reduced-sodium chicken broth
  • 2/3 cup sliced fresh shiitake mushrooms
  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 1/3 cup uncooked arborio rice
  • Dash pepper
  • 1/4 cup white wine or 1/4 cup additional reduced-sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon minced fresh sage
  1. Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
  2. Bake, uncovered, at 350° for 25-30 minutes or until tender, stirring occasionally.
  3. Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining oil for 3-4 minutes or until tender. 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.
  4. 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. (Cooking time is about 20 minutes.) Stir in cheese until melted. Add squash and sage. Serve immediately. Yield: 2 servings.
Originally published as Shiitake & Butternut Risotto in Taste of Home December/January 2012, p99

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Reviews forShiitake & Butternut Risotto

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MY REVIEW
csulliv6 User ID: 4906103 185140
Reviewed Jan. 3, 2012

"I can pretty much repeat all of the last comment down to the Seared Scallops with Citrus Herb Sauce. However, I didn't have a kitchen apprentice to stir for me and my risotto seemed a little dry. But still AMAZING! I will definitely make this again."

MY REVIEW
peddlinannie User ID: 1138110 212641
Reviewed Nov. 30, 2011

"AMAZING!!! Followed the recipe exactly, and my 9 year old stirred the risotto while it cooked. I served this with Seared Scallops with Citrus & Herb Sauce, and it was one of the best meals I've had in a long while. Simply superb."

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