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“A wonderful addition to your fall menu.”
READY IN:
30mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
  2. Meanwhile, Peel and cube squash to make 4 cups.
  3. In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
  4. Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
  5. Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
  6. Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.

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