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Butternut Squash Risotto
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh sage
- 1 small butternut squash, peeled, seeded, and grated (about 4 cups)
- 1 large clove garlic, finely chopped
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup (2 ounces) grated Parmesan
Directions:View on Real Simple
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