Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese. Season with salt and pepper. Divide risotto among bowls. Garnish with parsley and serve. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 642 (66%)|
|Amt Per Serving||% DV|
|Total Fat 71.4g||95 %|
|Saturated Fat 45g||225 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 188.7mg||58 %|
|Sodium 1282.8mg||44 %|
|Potassium 142.7mg||4 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 70.5g|
|Protein 8.9g||13 %|
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Calories per serving: 971
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