This creamy Wild Rice-Squash Risotto dish conjures all the taste and texture of risotto without the time consuming stirring procedure.
2/3 cup water
1/3 cup uncooked wild rice
1-1/4 cup diced peeled acorn squash or butternut squash
2 poblano chiles(about 1/4 pound)
1 cup fat-free, less-sodium chicken broth
1-1/2 cup cooked Arborio rice
1/2 cup grated fresh Romano cheese
2 tablespoons butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Bring the water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
Cook squash in boiling water 4 minutes or until tender. Rinse squash with cold water; drain. Preheat broiler.
Cut the poblanos in half lengthwise; discard the seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for ten minutes or until blackened, turning occasionally. Place it in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop poblanos. Set aside.
Bring the broth to a boil in a large saucepan. Add the cooked wild rice and Arborio rice; cook two minutes, stirring constantly. Reduce the heat to medium, and add the cheese and butter, stirring until the cheese melts. Add squash, poblanos, thyme, salt, and pepper; cook two minutes or until thoroughly heated.
Recipe makes 4 servings.
Serving size: 1 cup
Calories: 322; Total Fat: 10g; Cholesterol: 30mg; Protein: 10.7g; Carbohydrates: 47.8g; Fiber: 2.4g; Sodium: 500mg
You may also like...
Share This Page