- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2010
MethodIn saucepan, cover and bring broth and 2 cups (500 mL) water to simmer over medium heat; reduce heat to low and keep warm. Meanwhile, peel and cube squash to make 4 cups (1 L).
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 constantly, until no liquid remains.
Add 1 cup (250 mL) of the warm broth; simmer until absorbed. Continue adding broth, 1 cup (250 mL) at a time and stirring constantly, 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.
Nutritional facts Per each of 6 servings: about
- Sodium 538 mg
- Protein 9 g
- Calories 318.0
- Total fat 9 g
- Potassium 270 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 49 g
- Iron 6.0
- Folate 8.0
- Calcium 12.0
- Vitamin A 72.0
- Vitamin C 17.0