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Shiitake & Butternut Risotto

 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
2 ServingsPrep: 25 min. Cook: 25 min.


  • 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


  • 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

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Shiitake & Butternut Risotto (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 282 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 567 mg sodium, 40 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.