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Easy Butternut Squash Risotto (1 Pan, 30 Minutes)
Ingredients
  • 1 Tbsp olive oil 15 mL
  • 3 cups diced butternut squash about ½ of a medium squash
  • ¼ cup finely diced white or yellow onion about ¼ of an onion
  • 2 cloves garlic minced
  • 1 ½ cups Arborio rice 300 g
  • ¼ cup white wine 60 mL
  • 4 cups vegetable broth 944 mL
  • ½ cup grated parmesan 30 g
  • 2 Tbsp butter 28 g
Steps
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