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Butternut Squash Risotto
- 2 cups cubed butternut squash
- 2 tablespoons butter
- 1/2 onion, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 5 cups hot chicken stock
- 1/4 cup grated Parmesan cheese
- salt and ground black pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 8g|
|Saturated Fat 4.8g|
|Total Carbohydrate 57.1g|
|Dietary Fiber 2.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|