Wild Rice-Squash Risotto

• 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

1. Bring the water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook squash in boiling water 4 minutes or until tender. Rinse squash with cold water; drain.
3. Preheat broiler.
4. Cut the poblanos in half lengthwise; discard the seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop poblanos. Set aside.
5. Bring the broth to a boil in a large saucepan. 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. Add squash, poblanos, thyme, salt, and pepper; cook 2 minutes or until thoroughly heated.

water, wild rice, butternut squash, chiles, chicken broth, rice, romano cheese, butter, thyme, salt, black pepper

Taken from www.myrecipes.com/recipe/wild-rice-squash-risotto (may not work)