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

Description

MyRecipes Favicon MyRecipes
View Full Recipe



MS Found Country:US image description
Back to top