Wild Rice-Squash Risotto

Name: Wild Rice-Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 296 milliliters diced peeled acorn squash or butternut squash; 355 milliliters cooked Arborio rice; 1 teaspoon dried thyme; 237 milliliters fat-free, less-sodium chicken broth; 113 grams poblano chiles (about; 57 grams 1/2 cup grated fresh Romano cheese; 0 teaspoons salt; 2 Tbsps butter or stick margarine; 158 milliliters water; 79 milliliters uncooked wild rice; 1 Tbsp chopped fresh or

Wild Rice-Squash Risotto is a gluten free and fodmap friendly recipe with 4 servings. This side dish has 275 calories, 9g of protein, and 10g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up less-sodium chicken broth, butternut squash, or, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring the water to a boil in a medium saucepan.

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Water

Equipment you will use

Sauce Pan

Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.

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Wild Rice

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

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Squash

Water

Preheat broiler.

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Broiler

Cut the poblanos in half lengthwise; discard the seeds and membranes.

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Poblano Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened, turning occasionally.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 15 minutes. Peel and chop poblanos. Set aside.

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Poblano Pepper

Bring the broth to a boil in a large saucepan.

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Broth

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Sauce Pan

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.

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Cooked Wild Rice

Arborrio Rice

Butter

Cheese

Add squash, poblanos, thyme, salt, and pepper; cook 2 minutes or until thoroughly heated.

Ingredients you will need

Poblano Pepper

Pepper

Squash

Thyme

Salt

Equipment

Ingredients

Servings:

0teaspoons

black pepper 296milliliters

diced peeled acorn squash or butternut squash 355milliliters

cooked Arborio rice 1teaspoon

dried thyme 237milliliters

fat-free, less-sodium chicken broth 113grams

poblano chiles (about 57grams

1/2 cup grated fresh Romano cheese 0teaspoons

salt 2Tbsps

butter or stick margarine 158milliliters

water 79milliliters

uncooked wild rice 1Tbsp

chopped fresh or

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.