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“This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat broth until almost boiling, then reduce to a simmer.
  2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.
  3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.
  4. Add salt and pepper to taste.

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