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Butternut Squash Risotto
Ingredients
  • A dab of oil for sauteing the vegetables
  • ½ a cup of chopped onion
  • 3 cloves of minced garlic
  • 1 red bell pepper, diced
  • 2 cups of peeled and diced butternut squash
  • 1 + ½ cups of arborio (risotto) rice
  • 3 + ½ cups of vegetable broth
  • ½ a cup dry white wine
  • 1 package of white mushrooms (8 oz)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon coriander
  • ¼ teaspoon oregano
  • About 3 cups of greens - I used a spinach, kale and chard mixture
  • 1 large handful of parsley
  • 1 + ½ a tablespoon nutritional yeast
Steps
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