Directions:
- Saute onion in the olive oil over low heat, about 10 minutes.
- Add the squash and 1/2 cup broth.
- Cover the pan, and cook until the squash is tender (about 10 mins).
- Add rice and wine, and cook until the wine is absorbed.
- Add 2-1/2 cups more broth, and simmer, uncovered until the liquid is absorbed (about 30 minutes).
- Add 1/2 cup more broth, and stir until rice is tender and creamy (about 5 minutes).
- Mix in the Parmesan cheese, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.8 Kcal (1502 kJ) | ||
| Calories from fat | 84.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 14% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 871.41mg | 36% | |
| Potassium | 400.89mg | 9% | |
| Total Carbs | 48.77g | 16% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 0.6mg | 3% | |
| Calcium | 105.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 95.07 Kcal (398 kJ) | ||
| Calories from fat | 22.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 14% | |
|---|---|---|---|
| Cholesterol | 1.46mg | 2% | |
| Sodium | 230.9mg | 36% | |
| Potassium | 106.23mg | 9% | |
| Total Carbs | 12.92g | 16% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 0.53g | 8% | |
| Protein | 1.91g | 14% | |
| Vitamin C | 5.7mg | 36% | |
| Iron | 0.2mg | 3% | |
| Calcium | 28mg | 11% | |
* 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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