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Butternut Squash Risotto from Best Instant Pot® Cookbook
Ingredients
  • 2 T. olive oil
  • 2 shallots, chopped
  • 1 cloves garlic, finely chopped
  • 2 c. Arborio rice, uncooked
  • 4 c. chicken broth
  • 1 lb. butternut squash, cut into ½-inch cubes
  • ½ c. shredded Parmesan cheese
  • ½ t. salt
  • ¼ t. pepper
  • Garnish: chopped fresh parsley
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