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Butternut Squash Risotto
Ingredients
  • 2 tablespoons unsalted butter
  • 1 sprig fresh sage
  • 2 cups chopped peeled butternut squash
  • 1 small onion, coarsely chopped
  • 3 large cloves garlic, smashed
  • Kosher salt
  • 1 ½ cups arborio rice
  • ¼ cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 2 -to-3-inch parmesan cheese rind (optional)
  • 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
  • Freshly ground pepper
  • 2 cups arugula
Steps
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