A new fresh Minnesota-grown dish

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This week we have a butternut squash and shiitake mushroom wild rice risotto recipe from allrecipes.com. This dish is a tasty and healthy Minnesota-grown recipe for you to try at home.


Butternut Squash and Shiitake Mushroom Wild Rice Risotto


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: Combine the shiitake mushrooms and water in a bowl. Make sure the mushrooms are covered with water. Allow the mushrooms to soak until they have softened, which should take about 30 minutes. Drain and reserve the liquid for future use. Preheat an oven to 375°. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Then spread it onto an un-greased baking sheet. Roast the squash in the preheated oven until it is tender but retains its shape; this should take about 30 minutes. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat. Next, 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. Stir the wild rice and the Arborio rice into 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. Pour enough of the simmering stock mixture into the skillet to cover the rice. Then cook and stir until the liquid is nearly completely absorbed, which should take about 4-5 minutes. 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. Add the butternut squash. Cook until the squash is hot, which should take 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 as desired. This dish is best if served immediately. 


Enjoy!