Shiitake Mushroom Risotto

Shiitake Mushroom Risotto with Saffron and Butternut Squash

Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!

Serves 4

Ingredients

Stock

Making your own mushroom stock is easy and adds depth to the flavor of this deletable risotto.

Makes 4 cups

1 ½ cups dried mushrooms such as shiitake mushrooms, or wild mushroom such as chicken of the woods mushrooms
6 cups water
2 bay leaves

Risotto

3 tablespoons Organic Red Palm Oil or Extra Virgin Olive Oil
2 cloves organic garlic, sliced
1 cup organic onions, sliced

Pinch of Saffron

5 cups peeled, seeded and cubed organic butternut squash
2 cups fresh organic shiitake mushrooms caps, sliced
1 cup Organic Carnaroli Rice or Arborio rice
1 teaspoon sea salt
4 cups stock
1 teaspoon organic dried thyme

Instructions

Mushroom Stock

Bring the dried mushrooms, water and bay leaves to a boil in a 6 quart pot.

Reduce the heat to medium low and simmer covered for 30 minutes. Strain and discard the dried mushrooms and bay leaves. You will have 4 cups of mushroom stock.

Risotto

Once stock is prepared, keep it warm over low heat.

Heat the oil in a 6 quart stock pot over medium heat. Add garlic, onions and saffron; saute for 5 minutes or until the onions soften. Add the butternut squash and continue to saute for about 10 minutes, or until the squash softens. Add the shiitake mushrooms, rice and salt into the butternut squash mixture and continue to stir for 3 minutes to blend ingredients.

Add 1 cup of simmering stock to the rice mixture, and adjust the heat to maintain a lively simmer. Continue stirring until the stock is absorbed and then add another cup of stock. Repeat with the remaining stock.

Once all the stock is absorbed, add and stir in the thyme. Taste and adjust the seasonings.

Serve immediately.

Copyright © 2014 Leslie Cerier. All Rights Reserved.

Leslie developed this recipe for Nutiva.

Photographs by Tracey Eller

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