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Butternut Squash and Shiitake Mushroom Risotto















Low Cholesterol, Trans-fat Free


5 cups stock
vegetable broth or low salt chicken broth
1 ½ tablespoons olive oil
or other vegetable oil
3 medium shallots
thinly sliced
3 cups butternut squash
peeled and chopped, 1/2-inch pieces
2 cups mushrooms, shiitake
caps, thinly sliced
¾ teaspoon thyme
½ teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground
1 cup arborio (short-grain) rice
½ cup white wine
cup Parmesan cheese


Add broth in a medium saucepan, bring to a simmer over medium-high heat.

Reduce the heat, so the broth remains steaming, but is not simmering.

At the same time, add oil in a large saucepan over medium heat.

Stir in shallots, cook, stirring, until fragrant, 1 to 2 minutes.

Add butternut squash and mushrooms, cook, stirring often, until most of the liquid comes out of the mushrooms, 4 to 6 minutes.

Stir in thyme, salt and black pepper, cook for 30 seconds to 1 minute.

Stir in rice, stir until translucent, 1 to 2 minutes.

Pour in wine and cook, stirring, until almost absorbed by the rice, 2 minutes.

Pour in ½ cup of the hot broth, reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.

Keep adding the broth ½ cup at a time, stirring after each adding until all the liquid has been absorbed, until the rice is tender and creamy, about 40 minutes . (You may have some broth left.)

Remove from the heat and mix in cheese.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 30627% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 1393mg 58%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 25g
Vitamin A 1% Vitamin C 0%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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