Directions:
- Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.
- Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1224.42 Kcal (5126 kJ) | ||
| Calories from fat | 834.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.73g | 143% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 2% | |
| Sodium | 703.79mg | 29% | |
| Potassium | 729.55mg | 16% | |
| Total Carbs | 62.53g | 21% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 8.94g | 36% | |
| Protein | 45.87g | 92% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 6.5mg | 36% | |
| Calcium | 169.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 257.43 Kcal (1078 kJ) | ||
| Calories from fat | 175.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.5g | 143% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 2% | |
| Sodium | 147.97mg | 29% | |
| Potassium | 153.39mg | 16% | |
| Total Carbs | 13.15g | 21% | |
| Sugars | 0.25g | 5% | |
| Dietary Fiber | 1.88g | 36% | |
| Protein | 9.64g | 92% | |
| Vitamin C | 1.6mg | 13% | |
| Iron | 1.4mg | 36% | |
| Calcium | 35.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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