Butternut Squash w/ Wild Rice Porcini Mushroom Risotto

My new favorite recipe!

I don’t post recipes very often, but I feel obligated to share something that is not only healthy but full of flavor. You can add in chopped kale, spinach for a little extra nutritional kick. This is a great vegetarian meal, but for meat eaters, just grill up some marinated chicken tenderloins and place them on top with an extra sprinkling of parsley. Delicious!




2 oz. dried porcini mushrooms

2 c water

2 c cubed butternut squash

1 TBSP olive oil

½ TBSP maple syrup

3 c vegetable stock

1 ½ TBSP butter (olive oil can replace)

½ c. large red onion, finely chopped

1 TBSP shallot, finely chopped

1 tsp (or more if you like) fresh minced garlic

½ c wild rice

1 c Arborio rice

½ c white wine

½ container (3 oz) goat cheese – optional

Salt and pepper to taste

1/3 c. chopped fresh parsley



Combine the mushrooms and warmed water in a bowl making sure shrooms are covered with water. Soak for about 30 min. or until tender. Drain and reserve liquid for later use.

Preheat over to 375 (190 C)

Toss the butternut squash cubes, olive oil, maple syrup together in a bowl until squash is evenly coated. Spread on to baking sheet (I use parchment paper)

Roast squash until squash is tender but still in it’s cubed state, about 30 minutes.

Bring veg stock and mushroom liquid to a simmer in a saucepan over med/low heat.

Melt butter or oo in a large skillet over med heat, when butter begins to bubble stir in onion, shallots and garlic until soft and golden about 5-7 minutes.  Stir in the wild rice and Arborio rice and mix well with onion mixture. Then add white wine and mushrooms (which I chopped up) to mixture and stir occasionally until liquid has been absorbed, about 7-10 minutes.

Pour enough of simmering stock mixture into the skillet to cover rice. Slowly stir until absorbed. Continue adding about ¾ of a cup until the rice is tender. It will take about 40 minutes, especially w/ wild rice.

When all liquid has been absorbed, carefully stir in squash and heat up for about 2-3 minutes. Reduce heat to low and add in cheese (optional) and parsley until risotto is nice and creamy. Remove from heat, season with salt and pepper and serve!

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