Butternut Squash and Shiitake Mushroom Wild Rice Risotto | Recipe Finder

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 and ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley