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.
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|Serving Size: 1 Serving (2119g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 808
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