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Butternut squash risotto Recipe


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     Butternut squash risotto

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6-8
Preptime   45 min

2 c cubed butternut squash or pumpkin
2 T butter or olive oil
1/2 onion, minced
1 c arborio rice
1/3 c dry white wine
3 1/2 c vegetable stock
1/4 c grated Parmesan cheese

Steam squash until tender, drain, and mask
Melt butter, saute onions. Add rice. Brown 5 min.
Add wine, stir until evaporated. Add squash and 1/3 of stock. Cook and stir 7 in add more stock. Stir. Add cheese and stock. Stir until creamy.

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