Rating: 4 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Kate Merker


Credit: John Kernick

Recipe Summary

25 mins
55 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Warm the broth in a small saucepan over low heat.

  • Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.

  • Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

  • Remove from heat and stir in the Parmesan. Spoon into individual bowls.

Nutrition Facts

609 calories; calories from fat 16%; fat 11g; saturated fat 1g; sodium 977mg; carbohydrates 100g; fiber 7g; sugars 7g; protein 17g.