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This comforting Wild Rice, Mushroom & Squash Risotto is a hearty main dish that balances the nutty texture of wild rice with the creamy richness of Arborio. The addition of butternut squash adds a subtle sweetness, while dried morels and porcini provide a deep, savory umami backbone. Fresh portobello and white mushrooms contribute meaty texture and freshness. Perfect for a cozy autumn dinner or a vegetarian Sunday roast, this dish brings rustic elegance to the table. Its robust enough to stand alone but pairs beautifully with a crisp green salad.
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Wild Rice, Mushroom & Squash Risotto
Description
This comforting Wild Rice, Mushroom & Squash Risotto is a hearty main dish that balances the nutty texture of wild rice with the creamy richness of Arborio. The addition of butternut squash adds a subtle sweetness, while dried morels and porcini provide a deep, savory umami backbone. Fresh portobello and white mushrooms contribute meaty texture and freshness. Perfect for a cozy autumn dinner or a vegetarian Sunday roast, this dish brings rustic elegance to the table. Its robust enough to stand alone but pairs beautifully with a crisp green salad.Ingredients
Directions
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Cook the wild rice according to package instructions until tender but still chewy. Drain and set aside.
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Place dried morel and porcini mushrooms in a bowl and cover with 2 cups of hot water. Let soak for 30 minutes.
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Drain the soaked mushrooms, reserving the liquid. Strain the liquid through a fine-mesh sieve or coffee filter to remove grit. Rinse the mushrooms briefly and chop them finely.
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Peel, seed, and cube the butternut squash into 1/2-inch pieces.
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Wipe the portobello mushroom clean and cut into bite-sized pieces. Slice the white mushrooms.
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In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the olive oil.
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Add the chopped onion and saute until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add the fresh portobello and white mushrooms to the pot. Saut until they release their moisture and begin to brown, about 5-7 minutes.
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Stir in the chopped dried mushrooms and the reserved mushroom soaking liquid. Simmer for 2-3 minutes to meld flavors, then remove the mushroom mixture from the pot and set aside.
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In the same pot, add the cubed butternut squash and saute for 3-4 minutes.
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Add the Arborio rice to the pot and stir to coat with oil and butter. Toast the rice for 1-2 minutes until slightly translucent at the edges.
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Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
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Continue adding stock and stirring for about 18-20 minutes, or until the Arborio rice is creamy but still has a slight bite (al dente).
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Stir in the cooked wild rice, the reserved mushroom mixture, and the grated Parmesan cheese.
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Season with salt and pepper to taste. Stir in the remaining 1 tablespoon of butter for extra creaminess.
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Garnish with chopped scallions and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 30mg10%
- Sodium 350mg15%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
wild rice, risotto, butternut squash, mushroom risotto, porcini, morel, portobello, arborio rice, vegetarian, comfort food, italian dinner, earthy, creamy, autumn recipe, savory, hearty, parmesan, garlic, onion, chicken stock
