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Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Butternut Squash and Shiitake Mushroom Wild Rice Risotto Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 400
Total Fat 10.2g
Saturated Fat 4.7g
Cholesterol 21mg
Sodium 296mg
Total Carbohydrate 64.6g
Dietary Fiber 3.6g
Sugars 4.5g
Protein 9.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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