Wild Rice-Squash Risotto

Name: Wild Rice-Squash Risotto
Ingredients: 2/3 cup water; 1/3 cup uncooked wild rice; 1 1/4 cups 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 cups cooked Arborio rice; 1/2 cup (2 ounces) grated fresh Romano cheese; 2 tablespoons butter or stick margarine; 1 tablespoon chopped fresh or; 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper

12 ingredients

5 steps

Ingredients

2/3 cup water
1/3 cup uncooked wild rice
1 1/4 cups 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 cups cooked Arborio rice
1/2 cup (2 ounces) grated fresh Romano cheese
2 tablespoons butter or stick margarine
1 tablespoon chopped fresh or
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1

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.
2

Cook squash in boiling water 4 minutes or until tender. Rinse squash with cold water; drain.
3

Preheat broiler.
4

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 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop poblanos. Set aside.
5

Bring the broth to a boil in a large saucepan. Add the cooked wild rice and Arborio rice; cook 2 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 2 minutes or until thoroughly heated.