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vegetarian main: Butternut Squash Risotto
Evie made half recipe and it served 4
Ingredients
  • 2 pounds butternut squash, diced
  • 3 tablespoons olive oil, divided
  • ¾ cup full-fat coconut milk
  • 3 cups Brussels sprouts, halved
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 4 cups vegetable broth, heated
  • ¼ teaspoons nutmeg
  • 2 tablespoons finely chopped fresh sage
  • Salt and pepper to taste
Steps
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