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Roasted Squash Risotto With Chicken Apple Sausage
AIDELLS13Ingredients
┅Seconds
780Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Place the stock in a large pot on the stove and bring to a simmer.
- In a large heavy skillet, over medium heat, melt 1 tablespoon of the butter with the olive oil. Stir in the onion and sauté until fragrant. Add the sausage and garlic and cook, stirring, for 2-3 minutes, until the sausage begins to brown slightly. Add the rice and stir to coat with the butter and olive oil. Stir in the wine and one ladle of the stock. Stir until the liquid is almost absorbed. Add the squash and another 2 ladles of stock. Cook, stirring, until almost absorbed. Continue adding stock and stirring until the rice is plump and tender, about 15-20 minutes. Add the thyme and season to taste with salt and pepper.
- Remove from the heat and stir in the remaining tablespoon of butter.
- Garnish with Parmesan.
NutritionView More
780Calories
Sodium45% DV1080mg
Fat34% DV22g
Protein55% DV28g
Carbs38% DV113g
Fiber16% DV4g
Calories780Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol40mg13% |
Sodium1080mg45% |
Potassium960mg27% |
Protein28g55% |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate113g38% |
Dietary Fiber4g16% |
Sugars13g26% |
Vitamin A240% |
Vitamin C30% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.