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The Best Roasted Butternut Squash Risotto
Ingredients
  • 1 pound butternut squash (peeled, seeded and cut in ½ inch cubes (about 4 cups))
  • 2 Tablespoons extra virgin olive oil
  • 6 cups bone broth (or chicken stock)
  • 3 Tablespoons butter
  • 1 large shallot (minced (about ½ cup))
  • 3 cloves garlic (minced)
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine ( or dry vermouth)
  • ½ cup grated parmesan cheese
  • 2 teaspoons chopped fresh sage
  • Salt and pepper (to taste)
Steps
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