Directions:
- Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
- Bake, uncovered, at 350° for 25-30 minutes or until tender, stirring occasionally.
- Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining oil for 3-4 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in cheese until melted. Add squash and sage. Serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.18 Kcal (1387 kJ) | ||
| Calories from fat | 77.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 640.13mg | 27% | |
| Potassium | 676.38mg | 14% | |
| Total Carbs | 43.91g | 15% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 11.5g | 23% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1mg | 5% | |
| Calcium | 199.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 83.47 Kcal (349 kJ) | ||
| Calories from fat | 19.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 13% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 4% | |
| Sodium | 161.33mg | 27% | |
| Potassium | 170.47mg | 14% | |
| Total Carbs | 11.07g | 15% | |
| Sugars | 0.96g | 15% | |
| Dietary Fiber | 1.15g | 18% | |
| Protein | 2.9g | 23% | |
| Vitamin C | 4mg | 27% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.2mg | 5% | |
| Calcium | 50.3mg | 20% | |
* 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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