1) Bring stock to simmer in heavy large saucepan. Reduce heat to very low;
cover and keep stock warm.
2) Heat 2 tablespoons oil in another heavy large saucepan over medium-low
heat. Add leeks and saute until soft but not brown, about 10 minutes.
3) Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring con-
stantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed,
stirring frequently, until rice is tender and mixture is creamy, about 25 min-
untes longer. Add roasted squash, cream, Parmesan cheese, and sage;
stir until heated through. Season to taste with salt and pepper. Serve
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 21
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