Directions:
- In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
- Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1592.11 Kcal (6666 kJ) | ||
| Calories from fat | 1060.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.89g | 181% | |
|---|---|---|---|
| Cholesterol | 276.77mg | 92% | |
| Sodium | 574.98mg | 24% | |
| Potassium | 340.27mg | 7% | |
| Total Carbs | 94.58g | 32% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 26.65g | 53% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 278.08 Kcal (1164 kJ) | ||
| Calories from fat | 185.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 181% | |
|---|---|---|---|
| Cholesterol | 48.34mg | 92% | |
| Sodium | 100.43mg | 24% | |
| Potassium | 59.43mg | 7% | |
| Total Carbs | 16.52g | 32% | |
| Sugars | 1.08g | 25% | |
| Dietary Fiber | 0.3g | 7% | |
| Protein | 4.65g | 53% | |
| Vitamin C | 0.3mg | 3% | |
| Vitamin A | 0.2mg | 38% | |
| Calcium | 7.6mg | 4% | |
* 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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