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Butternut Squash Risotto


Butternut Squash Risotto Recipe

Ingredients:
  • 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:
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