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Butternut Squash Risotto

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5 cups low-sodium vegetable broth
2 tablespoons olive oil
1/2 cup finely chopped shallots
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh sage
1 small butternut squash, peeled, seeded, and grated (about 4 cups)
2 teaspoons minced garlic, or more to taste
1½cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan
1/4 toasted Pine Nuts

Warm the broth in a small saucepan over low heat.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan and pine nuts. Spoon into individual bowls.

 

- Adapted from Real Simple

 

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