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Butternut Squash Risotto
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped shallots (about 1 large shallot)
  • 2 cloves garlic, minced 1 small butternut squash, peeled and cut into ½-inch dice
  • 2 tablespoons fresh sage, chopped
  • 1½ cups Arborio or Carnaroli rice
  • ½ cup white wine
  • 3½ cups chicken or vegetable stock
  • ¼ cup grated Parmigiano-Reggiano cheese juice of half a lemon
  • 2 teaspoons salt freshly ground black pepper
  • ¼ cup chopped fresh parsley
Steps
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