Wild rice, mushroom, & squash risotto

 
                   Wild Rice, Mushroom, & Squash Risotto
 
 Recipe By     : Robin Garr
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Risotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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