Directions:
- Melt the butter in a heavy 2-quart saucepan.
- Add in the onion and cook slowly over low heat until it is very soft and just beginning to take on color.
- Add the squash and continue cooking over low heat until squash is nearly tender.
- Add the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1-2 minutes.
- Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
- Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until all the liquid is absorbed before adding the next ladleful of broth.
- Midway in the cooking time, add salt and pepper.
- When the rice is just barely tender, add the fontina and gently cook, stirring continuously, until the cheese begins to soften.
- Add the basil, 2 tablespoons butter, and the Parmesan cheese.
- Turn off the heat and stir vigorously until all the butter and cheese are absorbed.
- Pass additional Parmesan at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.31 Kcal (2417 kJ) | ||
| Calories from fat | 191.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 33% | |
|---|---|---|---|
| Cholesterol | 58.92mg | 20% | |
| Sodium | 658.76mg | 27% | |
| Potassium | 307.24mg | 7% | |
| Total Carbs | 66.27g | 22% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 20.32g | 41% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 223.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 148.59 Kcal (622 kJ) | ||
| Calories from fat | 49.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 33% | |
|---|---|---|---|
| Cholesterol | 15.16mg | 20% | |
| Sodium | 169.55mg | 27% | |
| Potassium | 79.08mg | 7% | |
| Total Carbs | 17.06g | 22% | |
| Sugars | 1.49g | 23% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 5.23g | 41% | |
| Vitamin C | 0.2mg | 2% | |
| Calcium | 57.6mg | 22% | |
* 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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