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Salads - Soups - Sidedishes
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Vegetarian
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Servings |
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6-8
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Preptime |
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45 min
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Ingredients |
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2 c cubed butternut squash or pumpkin
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2 T butter or olive oil
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1/2 onion, minced
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1 c arborio rice
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1/3 c dry white wine
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3 1/2 c vegetable stock
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1/4 c grated Parmesan cheese
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Instructions |
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Steam squash until tender, drain, and mask
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Melt butter, saute onions. Add rice. Brown 5 min.
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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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Originally Submitted
6/22/2014
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You can add this Butternut squash risotto recipe to your own private DesktopCookbook.
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