Recipe By : Robin Garr
Serving Size : 6 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
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2 tb Butter
1/2 oz Dried morel mushrooms
1/4 oz Dried porcini mushrooms
1 md Fresh portobello mushrooms
6 md White mushrooms
2/3 c Wild rice
1 sm Butternut squash
1 Scallion -- chopped fine
1 tb Olive oil
1/2 c Onion -- chopped
1 tb Fresh garlic -- minced
1 c Arborio rice
5 c Light chicken stock
-(2 c stock:3 c water)
2 tb 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 portobello mushroom into bite size
pieces. Slice white mushrooms. Saute the mushrooms in the 1 tb 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
until 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.
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Per serving: 280 Cal; 6 g Fat (20% cal from fat); 6 g Protein;
51 g Carbs; 10 mg Cholesterol; 99 mg Sodium
