MUSHROOM AND BUTTERNUT SQUASH RISOTTO
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
- Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
BARLEY AND SHIITAKE MUSHROOM RISOTTO
Provided by Guy Fieri
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
- For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.
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 nrpelham
Categories Rice
Time 1h40m
Yield 10 , 10 serving(s)
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 349.3, Fat 9.9, SaturatedFat 4.8, Cholesterol 17.7, Sodium 199.8, Carbohydrate 53.2, Fiber 3.8, Sugar 2.8, Protein 8.4
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.
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 Risotto
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
SZECHUAN SHIITAKE RISOTTO
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat peppercorns in medium saucepan over high heat 1 minute. Add broth and mushrooms and bring to boil. Cover, remove from heat and steep 30 minutes. Transfer mushrooms to bowl. Strain broth. Thinly slice mushrooms.
- Melt butter in heavy medium saucepan over medium heat. Add mushrooms and shallots; sauté 3 minutes. Stir in rice. Mix in wine and soy sauce and bring to boil. Add all but 1/2 cup broth. Simmer uncovered 20 minutes, stirring occasionally. Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer. Season with salt and serve.
BUTTERNUT SQUASH AND MUSHROOM RISOTTO
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
Provided by ewolodzko
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Steps #2 through #6 are for the Veggies.
- In a medium-large skillet, heat a thin film of oil on medium-high heat.
- Add mushrooms. Sauté until oil absorbed (about 1 minute).
- Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
- Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
- Add to risotto in step #14 below.
- Steps #8 through #16 are for the Risotto.
- Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
- In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
- Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
- Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
- Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
- You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
- When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
- When rice is done, turn off heat. Stir in butter and cheese.
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1
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 Risotto
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
More about "shiitake butternut risotto recipes"
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM RISOTTO RECIPE
From recipeland.com
4.5/5 (10)Total Time 1 hr 6 minsServings 4Calories 306 per serving
BUTTERNUT SQUASH-SHIITAKE RAGOUT RECIPE | BON APPéTIT
From bonappetit.com
SHIITAKE MUSHROOM RISOTTO RECIPE - PACIFIC FOODS
From pacificfoods.com
SHIITAKE MUSHROOM RISOTTO - HEATHER CHRISTO
From heatherchristo.com
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO RECIPE
From myrecipes.com
4/5 (10)Calories 339 per servingServings 6
- Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
- Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From pinterest.co.uk
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From fooddiez.com
SHIITAKE MUSHROOM RISOTTO - THE TWIN COOKING PROJECT BY …
From thetwincookingproject.net
SHIITAKE & BUTTERNUT RISOTTO RECIPE: HOW TO MAKE IT
PORCINI AND SHIITAKE MUSHROOMS RISOTTO - EMERAN MAYER, MD
From emeranmayer.com
CARAMELIZED SHIITAKE MUSHROOM RISOTTO - MINIMALIST …
From minimalistbaker.com
MUSHROOM RISOTTO - PASS ME SOME TASTY
From passmesometasty.com
SHIITAKE & BUTTERNUT RISOTTO - VISUALIZATION WOMAN
From vizw.org
ACORN SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - FRESH OFF THE GRID
From freshoffthegrid.com
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO RECIPE
From pinterest.ca
SHIITAKE & BUTTERNUT RISOTTO | RECIPE | BUTTERNUT RISOTTO, RISOTTO ...
From pinterest.com
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From pinterest.com
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From janerecipes.com
SHIITAKE MUSHROOM AND CHESTNUT RISOTTO - DEL'S COOKING TWIST
From delscookingtwist.com
WINTER SQUASH RISOTTO WITH SHIITAKE MUSHROOMS - RELISH
From moveablefeast.relish.com
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From pinterest.ca
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From recipesty.com
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
From worldbestbutterrecipe.blogspot.com
OUR BEST RISOTTO RECIPES | FOOD & WINE
From foodandwine.com
BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO - MEDITERRANEAN …
From fooddiez.com
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO RECIPE
From exchangebook.net
SHIITAKE RISOTTO | SHIITAKE RECIPE
From shiitakejapan.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
17 SHIITAKE MUSHROOM RECIPES (+GUIDE) - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SHIITAKE PENNE WITH BUTTERNUT SQUASH CREAMY SAUCE
From lavenderandmacarons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love