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Wild Rice, Mushroom, & Squash Risotto
* Exported from MasterCook Mac *
Wild Rice, Mushroom, & Squash Risotto
Recipe By : Robin Garr
Serving Size : 6 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Butter
1/2 ounce Dried morel mushrooms
1/4 ounce Dried porcini mushrooms
1 medium fresh portabello mushrooms
6 medium white mushrooms
2/3 cup Wild rice
1 small Butternut squash
1 Scallion -- chopped fine
1 tablespoon Olive oil
1/2 cup Onion -- chopped
1 tablespoon fresh garlic -- Minced
1 cup Arborio rice
5 cups Light chicken stock
( 2 cups stock/3 cup water)
2 tablespoons Parmesean cheese -- grated
Cook wild rice and set aside. soak dried mushrooms in 2 cups water for 30
minutes. Drain and strain and save soaking water. Rinse dried mushrooms and
chop carsley. Cut portabello mushroom into bite size pieces.Slice white
mushrooms. Saute the mushrooms in the 1 tbs. butter and then simmer in 1/2
cup reserved mushroom liquid. Save the other part of mushroom liquid.
Prepare butternut squash by peeling and seeding it and cut up and reserve
3/4 cup diced; the remainder place in boiling water and cook till tender.
Drain and
puree (should have 1 cup). Set aside. Mix remaining mushroom liquid with
broth and chicken stock and bring to a simmer. Meanwhile saute the onions
and garlic in the oil until soft but not brown. Add the 3/4 cup of diced
squash, scallions and stir. Add the arborio rice to the pan and 2 ladles
full of the broth. Continue this standard procedure for risotto (adding
broth little by little) to keep the rice creamy and tender. This should take
about 25 minutes. When rice is almost done, stir in the reserved squash
puree and wild rice and reserved mushrooms. Stir to blend. Remove from heat.
Stir in the
cheese and salt and pepper to taste. Although a bit time consuming this
recipe has a combination of delicious flavors.
Source: Robin Garr
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Per serving: 280 Calories; 6g Fat (20% calories from fat); 6g Protein; 51g
Carbohydrate; 10mg Cholesterol; 99mg Sodium
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