A little labor intensive, but this is a keeper. The only changes I made were to substitute Parmesan for Romano cheese and to use a wild rice mixture.
Wild Rice-Squash Risotto
This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure.
Yield: 4 servings (serving size: 1 cup)
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Amount per serving
- Calories: 322
- Calories from fat: 28%
- Fat: 10g
- Saturated fat: 6.1g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 10.7g
- Carbohydrate: 47.8g
- Fiber: 2.4g
- Cholesterol: 30mg
- Iron: 2.6mg
- Sodium: 500mg
- Calcium: 179mg
- 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.
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