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Ingredients
  • 2 teaspoons olive oil
  • ½ cup yellow onion finely chopped
  • 1 ½ cups Arborio rice or other short-grain rice
  • 1 cup Water
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper freshly ground
  • 3 cups butternut squash cubed into ¾ inch pieces and peeled
  • 28.5 ounces beef broth low sodium, 2 cans
  • ½ cup Parmigiano-Reggiano cheese grated, about 2 ounces
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh parsley finely chopped
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