A mound of creamy orange risotto topped with grilled, glazed shiitake mushrooms and crispy fried sage leaves.

Butternut Squash and Miso Shiitake Risotto

Name: Butternut Squash and Miso Shiitake Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 (about 2 lbs) butternut squash peeled and diced into small cubes; 5 cups vegetable broth; 1 cup arborio rice; 1 large shallot finely chopped; 2 cloves garlic minced; 1/2 cup parmesan cheese grated; 1 tbsp miso paste; 2 tbsp soy sauce; 2 tbsp maple syrup; 12 shiitake mushroom stems removed; 1/4 cup all-purpose flour; 6-8 sage leaves finely chopped; 2-3 tbsp olive oil; salt to taste; black pepper to taste

Creamy risotto with miso-glazed shiitake mushrooms and crispy sage.

Category Main Course

Prep 15 minutes

Cook 40 minutes

Style Fusion

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · January 23, 2023

A little about this dish

This recipe is a fusion of Italian and Japanese cuisine, using seasonal ingredients like butternut squash and shiitake mushrooms. It's a warm and filling main course perfect for a chilly day in New York City. The dish features a creamy butternut squash risotto topped with grilled miso-glazed shiitake mushrooms and finished with a sprinkle of crispy fried sage leaves.

Ingredients (for 4)

Butternut squash — 1 (about 2 lbs) — peeled and diced into small cubes
Vegetable broth — 5 cups
Arborio rice — 1 cup
Shallot — 1 large — finely chopped
Garlic — 2 cloves — minced
Parmesan cheese — 1/2 cup — grated
Miso paste — 1 tbsp
Soy sauce — 2 tbsp
Maple syrup — 2 tbsp
Shiitake mushroom — 12 — stems removed
All-purpose flour — 1/4 cup
Sage leaves — 6-8 — finely chopped
Olive oil — 2-3 tbsp
Salt — — to taste
Black pepper — — to taste

Preparation

Step 1 — 🌡️🔥👨‍🍳

Preheat oven to 400°F
Step 2 — 🎃🔥🍴

Toss the butternut squash cubes with 1 tbsp olive oil and sprinkle with salt and pepper. Spread in a single layer on a baking tray and roast for 20-25 minutes or until tender.
Step 3 — 🥘🔥💧

Bring vegetable broth to a simmer in a saucepan and keep it at a low simmer throughout cooking.
Step 4 — 🍳🧅🧄

Heat 1 tbsp olive oil in a large saucepan over medium heat and sauté chopped shallot and minced garlic until fragrant, about 2 minutes.
Step 5 — 🍚🔥🍳

Add arborio rice to the pan and stir to coat with the oil. Cook for a few minutes until the rice is toasted and fragrant.
Step 6 — 🥄💧🍚

Add 1 cup of the simmering broth to the rice and stir constantly until the broth is absorbed. Repeat with remaining broth, adding 1 cup at a time until all the broth has been absorbed and the rice is tender and creamy.
Step 7 — 🍴🎃🧀

Stir in the roasted butternut squash and grated parmesan cheese. Keep warm.
Step 8 — 🥢🍯🍁

In a small bowl, whisk together miso paste, soy sauce, and maple syrup.
Step 9 — 🍄🥢🔥

Brush the shiitake mushrooms with the miso glaze and grill, pan-fry, or broil until tender and slightly charred.
Step 10 — 🌿🍳🔥

In a small pan, heat 1-2 tbsp olive oil over medium-high heat until hot. Dust the fresh sage leaves with flour and quickly fry in the hot oil until crispy and fragrant, about 30 seconds.
Step 11 — 🍴🍛🍄

To assemble the dish, spoon a generous amount of the butternut squash risotto onto each plate. Top with glazed shiitake mushrooms and fried sage leaves. Serve hot.

A final fox tip

For a non-vegetarian option, add some grilled shrimp or diced cooked chicken to the risotto. Adjust the amount of miso paste to your taste, as it can be quite strong. Kids can help with whisking together the miso glaze and brushing it on the mushrooms.