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1
In a medium saucepan, bring broth and the water to a simmer over medium heat; cover pan.
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2
Meanwhile, in a medium Dutch oven or heavy pot, melt butter over medium heat.
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3
Add squash; season with salt and pepper.
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4
Cook, stirring often, until edges soften, 6 to 8 minutes.
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5
Add rice and cook, stirring, until translucent around the edges, about 1 minute.
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6
Add wine; cook, stirring, until evaporated, about 1 minute.
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7
Reduce heat to medium-low.
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8
Add 1/2 cup hot broth mixture.
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9
Cook, stirring, until almost all liquid is absorbed.
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10
Repeat process, gradually adding broth, until rice is al dente and liquid is creamy (you may not need to use all the broth), about 25 minutes total.
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11
Stir in Parmesan and sage, and season with salt.
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12
Serve immediately, garnished with additional Parmesan and sage, if desired.
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13
With a sharp chefs knife, cut off top and bottom of squash.
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14
Halve squash crosswise, then lengthwise.
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15
Scoop out seeds and fibrous flesh with a spoon and discard.
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16
Peel with a vegetable peeler (or sharp knife) and cut as directed in recipe.
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17
(Per Serving)
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18
Calories: 381
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19
Fat: 5g (3.4g Saturated Fat)
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20
Protein: 11.2g
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21
Carbohydrates: 66.4g
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22
Fiber: 6.8g
