Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 1997

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and water to a simmer in a saucepan (do not boil). Keep the broth warm over low heat.

    Advertisement
  • Cut leek crosswise into thin slices. Heat oil in a large saucepan over medium heat. Add leek and celery, and sauté 2 minutes. Add rice and sage, and sauté 1 minute. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup broth mixture, squash, and salt, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, and cook until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in Parmesan cheese, lemon juice, and pepper.

Nutrition Facts

305 calories; calories from fat 17%; fat 5.7g; saturated fat 1.9g; mono fat 2.6g; poly fat 0.5g; protein 8.7g; carbohydrates 53.4g; fiber 2.3g; cholesterol 5mg; iron 3.7mg; sodium 394mg; calcium 151mg.
Advertisement
Advertisement