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Pumpkin Risotto

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Ingredients

2 tablespoons olive oil

1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)

2 medium white onions, finely diced

3/4 cup dry riesling

1 1/2 teaspoons freshly grated nutmeg

About 1 teaspoon freshly ground white pepper

1 teaspoon salt

vegetable Stock for Risotto

5 tablespoons unsalted butter

1 1/2 cups arborio rice (about 11 ounces)

3 tablespoons finely chopped fresh flat-leaf parsley (optional)

1/2 cup freshly grated parmesan cheese, plus more for serving

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