- 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.
Nutritional Facts: 3/4 cup equals 282 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 567 mg sodium, 40 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.