Serves: 4
Total Calories: 508

2 tablespoons extra virgin olive oil
2 cups garlic
1 cup finely chopped onion
pinch saffron
5 cups diced butternut squash
1 1/2 cups coarsely chopped fresh shiitake mushrooms caps
1 cup arborio or carnaroli rice
1 teaspoon sea salt
1 cup peach or white wine (Four Chimneys Organic Farm Winery brand is recommended)
1/2 teaspoon dried thyme
1 cup freshly grated Manchego or Parmesan cheese
STOCK
6 cups water
1 1/2 cups celery root cut into 1 inch chunks
1 1/2 cups carrots cut into 1 inch chunks
1 cup onion cut into 1 inch chunks
1 cup dried shiitake mushrooms
1/3 cup coarsely chopped burdock
2 bay leaves

1. Bring all of the stock ingredients to boil in a 4-quart pot. Reduce the heat to medium-low and simmer covered for 1 hour. Strain the vegetables, reserving the stock—there should be about 4 cups.

2. Transfer the stock to a 4-quart pot and gently simmer.

3. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic, onions, and saffron. Sauté for 5 minutes, or until the onions soften. Add the squash, and continue to sauté for 10 minutes, or until soft.

4. Stir the fresh shiitake, rice, and salt into the squash mixture, and continue to stir for 3 minutes.

5. Add 1/2 cup of the simmering stock to the rice mixture, and adjust the heat to maintain a lively simmer. Stir continuously until the stock is absorbed. Add another 1/2 cup of stock to the rice, and stir until it is absorbed. Repeat with the remaining stock, 1/2 cup at a time.

6. Once the stock has been added to the rice, add the wine, 1/2 cup at a time, continuously stirring until completely absorbed. The rice should be tender yet firm to the bite.

7. Stir the thyme into the risotto. Adjust the seasonings, if desired.

8. Garnish with grated cheese and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 508
Calories from Fat: 154

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano