Butternut Squash and Shiitake Mushroom Wild Rice Risotto
Keywords
- Butternut Squash and Shiitake Mushroom Wild Rice Risotto
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Cooking tools:
- Cutting board
- Chef's knife
- Peeler
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Mixing bowl
- Grater
- Kitchen timer
- Colander
- Fine-mesh sieve
- Plate
- Baking sheet
Ingredients
- 3 ounces dried sliced shiitake mushrooms
- 4 cups water
- 4 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 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
- ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
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