4 Serves
45 Mins
Cut the yellow squash into eight wedges and discard the seeds. Place in a steamer basket over boiling water and steam until tender.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
278 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
177 mg / 420 mgPhosphorus
623 mg / 1,250 mgPotassium
931 mg / 4,700 mgSodium
1039 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Scoop the flesh from the squash skin and mash it lightly with a fork.
In a large saucepan, bring the stock to a gentle simmer.
In a separate large saucepan, melt one tablespoon of butter over medium heat. Add the cooking oil and finely chopped shallots, sautéing until translucent.
Add the rice to the pan and toast, stirring constantly, until the grains are lightly coated and fragrant.
Pour in the wine and stir until it is almost completely absorbed by the rice.
Gradually add the warm stock one ladle at a time, incorporating the mashed squash. Stir frequently until the liquid is absorbed before adding the next ladle, continuing until the rice is creamy yet al dente.
Season with nutmeg, salt, and pepper. Stir in the remaining butter, chopped rosemary, and most of the Parmesan cheese.
7
g34
g6
g
Japanese
Indian