- Allow the liquid to absorb between additions. Cook just until
- risotto is creamy and rice is almost tender. (Cooking time is about
- 20 minutes.) Add the butter, chili pepper, nutmeg and squash; cook
- and stir until heated through. Remove from the heat; stir in cheese.
- Serve immediately. Yield: 6 servings.
Nutrition Facts: 1.333 cups equals 535 calories, 17 g fat (6 g saturated fat), 22 mg cholesterol, 1,065 mg sodium, 84 g carbohydrate, 6 g fiber, 12 g protein.