Directions:
- In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
- Meanwhile, Peel and cube squash to make 4 cups.
- In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
- Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
- Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.51 Kcal (752 kJ) | ||
| Calories from fat | 46.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 5.85mg | 2% | |
| Sodium | 377.28mg | 16% | |
| Potassium | 143.04mg | 3% | |
| Total Carbs | 25.78g | 9% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.13 Kcal (675 kJ) | ||
| Calories from fat | 41.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 8% | |
|---|---|---|---|
| Cholesterol | 5.25mg | 2% | |
| Sodium | 338.66mg | 16% | |
| Potassium | 128.4mg | 3% | |
| Total Carbs | 23.14g | 9% | |
| Sugars | 1.52g | 7% | |
| Dietary Fiber | 1.09g | 5% | |
| Protein | 3.96g | 9% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 51.7mg | 6% | |
* 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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