Photo: Andrew Ridley
Butternut Squash and Shiitake Mushroom Wild Rice Risotto
14 ingredients
40 min + 1 hr
10 servings
openrecipes
"A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish."
Estimated Nutrition (whole recipe, rough)
883
Calories
24g
Protein
36g
Fat
115g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes