PREP SQUASH: remove and discard stringy pulp and seeds; peel; cut into 1/2-inch cubes. 1. Bring vegetable broth to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add onion and saute over medium heat until translucent, about 5 minutes. Stir in minced sage and cook 30 seconds to release the flavor. Stir in squash and cook 2 minutes, stirring often to coat the pieces. 3. Add the wine and 1 cup of the warm broth and bring to a boil. Reduce heat to low, cover and simmer until squash is very tender, about 25 minutes. (If the pot runs dry, add more warm broth as needed.) Uncover the pot and cook off any extra liquid. 4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in 1/2-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 25 minutes. (Add hot water if you run out of broth.) 5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide risotto among individual soup bowls and garnish with fried sage leaves, if using. Serve immediately with more grated cheese passed at the table. Makes 4 servings. Note: You can garnish the risotto with fried sage leaves, if youd like. To fry sage leaves, heat 2 tablespoons olive oil in a small nonstick skillet until quite hot. Add 8 large whole sage leaves and saute them, turning once, until crisp. Drain on paper towels. Nutritional information (per serving): 513 calories, 16.9 grams fat, 8.3 grams saturated fat, 33 milligrams cholesterol, 241 milligrams sodium, 30 percent calories from fat. From "The Complete Italian Vegetarian Cookbook" by Jack Bishop (Houghton Mifflin). Posted to EAT-LF Digest by Pat_H
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|Serving Size: 1 Serving (1584g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 502 (29%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 0mg||0 %|
|Sodium 26.3mg||1 %|
|Potassium 288.4mg||8 %|
|Total Carbohydrate 267g||79 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 257.5g|
|Protein 21.9g||31 %|
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Calories per serving: 1705
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