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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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