Wild Rice-Squash Risotto

This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 322
Caloriesfromfat 28 %
Fat 10 g
Satfat 6.1 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 10.7 g
Carbohydrate 47.8 g
Fiber 2.4 g
Cholesterol 30 mg
Iron 2.6 mg
Sodium 500 mg
Calcium 179 mg


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


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 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.

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.

Chef Kevin Cullen,

Goodfellow's, Minneapolis, MN,

Cooking Light

October 2000
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