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  • 4 tablespoons (1/2 stick) unsalted butter (Ive gotten away with a tablespoon or two less)
  • 1½ cups uncooked whole wheat orzo pasta
  • 3½ cups or 2 (14 ounce) cans of vegetable broth
  • ¾ cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
  • Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
  • Salt, pepper and spices to taste
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