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Butternut Squash Risotto

Lauren Allen, Tastes Better from Scratch
  • minutes
  • Serves 8

INGREDIENTS

1

Butternut squash, small

1/2

Onion

1

Parsley

6 cups

Chicken broth, low sodium

1

Black pepper

1/2 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

1/2 cup

Parmesan cheese, fresh grated

1/4 cup

White wine, dry