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Butternut Squash Risotto

Andrea Longo Policella
  • 55 minutes
  • Serves 4

INGREDIENTS

2 cups

cubed butternut squash

2 tbsp

butter

1/2

onion, minced

1 cup

Arborio rice

1/3 cup

dry white wine

5 cups

hot chicken stock

1/4 cup

grated Parmesan cheese

salt and ground black pepper