Butternut Squash Risotto

Serves: 4 Save

Ingredients (11)

  • 4 cups low-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion,
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh sage
  • 1 small butternut squash (peeled and grated)
  • 1 large garlic clove,
  • 1½ cups Arborio rice
  • 1 cup dry white wine
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese

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Directions

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