Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.
Recipe By: COOKING RIGHT SHOW#CR9665 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:04:51 -0400 From: firstname.lastname@example.org (Bill Spalding)
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|Serving Size: 1 Serving (3455g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 26.4mg||8 %|
|Sodium 627.7mg||22 %|
|Potassium 5377.7mg||142 %|
|Total Carbohydrate 422.4g||124 %|
|Dietary Fiber 60.1g||241 %|
|Sugars, other 362.3g|
|Protein 56.4g||81 %|
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Calories per serving: 1960
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