Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!
This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show for having us on your show, you can watch the full replay here.
The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.
Shiitake Mushroom, Roasted Butternut & Kale Risotto
- Total Time: 60
- Yield: 8 1x
Description
The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.
Ingredients
- 2 cups Butternut Squash, cut into 1” dice
- ½ cup (0.25oz) Dried Oyster or Porcini Mushrooms
- 3 cups Shiitake Mushrooms, sliced (8oz)
- ½ cup Red Onion, diced
- 2 cloves Garlic, minced
- 4 Tbsp. Ghee (clarified Butter)
- 1 ½ cups Arborio Rice
- 8 cups Vegetable Broth, heated
- Tbsp. Savory Spice Store Barnegat Bay Seasoning
- 4 stalks Lancino Kale, stripped from stem and sliced
- tsp. fresh Thyme, diced
- ½ cup Parsley, diced
- cup Pecorino Romano or Parmesan Reggiano Cheese, grated
- Salt, to taste
Instructions
- Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
- Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
- Add the reserved mushroom broth to the vegetable broth.
- Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
- Lower the heat, add the onion and garlic and sauté a few more minutes.
- Add a little more ghee to the pan, add the rice and stir for a minute.
- Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
- Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
- Add the kale and stir until wilted.
- Add the cooked butternut squash, and approximately half a cup of grated cheese.
- Stir in the parsley, and taste for salt.
- Serve, and top with extra grated cheese.
- Prep Time: 20
- Cook Time: 40
Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto
