In a large saucepan, cook onion in hot oil over med heat until tender. Add rice; cook and stir for 1-2 minutes or just until rice starts to brown. Carfully add wine. Cook and stir until wine is absorbed. Stir in squash.
Meanwhile, in a med saucepan, bring 6 cups of broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over med heat until liquid is absorbed. Add enough of the remaining broth, 1/2 cup at a tim stirring just until rice is tender. (about 25 minutes total). Stir in cheese, the snipped sage, the salt and pepper.
Transfer risotto to a serving bowl. If desired, in a small skillet, melt butter over medium heat. Add the small sage leaves; cook until crisp, stirring occasionally. Spoon sage mixture over risotto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2119g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 808 | ||
Calories from Fat: 193 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21.4g | 29 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 5917mg | 204 % | |
Potassium 1721.9mg | 45 % | |
Total Carbohydrate 98.7g | 29 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 95.1g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 808
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.