| 7 c. vegetable broth |
1 3/4 cups |
$3.69 per 32 ounces
|
$1.67 |
| 1/2 lb butternut squash cut 1/2" cubes |
2 oz |
$1.49 per pound
|
$0.19 |
| 1 Tbsp. extra virgin olive oil plus |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 tsp extra virgin olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/4 c. chopped shallots |
1 tablespoon |
$3.99 per pound
|
$0.09 |
| 1 3/4 c. arborio rice |
1/3 cup |
$4.19 per 80 ounces
|
$0.15 |
| 1 tsp salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 3 c. minced Swiss chard leaves |
3/4 cup |
$2.99 per pound
|
$0.18 |
| 3/4 c. minced canned plum tomatoes |
3 tablespoons |
$2.19 per 28 ounces
|
$0.12 |
| 2 Tbsp. minced fresh sage |
1 1/2 teaspoons |
$1.97 per 2 ounces
|
$0.03 |
| 2 Tbsp. minced fresh flat-leaf parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1/4 c. grated soy Parmesan or possibly Romano cheese (optional) |
1 tablespoon |
$6.59 per 6 ounces
|
$0.57 |
| Total per Serving |
$3.81 |
| Total Recipe |
$15.25 |
Suggestions?