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betapace sotalol cost Continue to cook the risotto, stirring often and adding 1/2 cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, 15 to 20 minutes longer. Remove it from the heat and stir in the remaining roasted squash, Parmesan, butter, sage, and nutmeg. Season with salt and pepper to taste and serve with grated Parmesan cheese.