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Risotto With Roasted Winter Squash And Pumpkin

Nutrition per serving    (USDA % daily values)
CAL
513
FAT
66%
CHOL
13%
SOD
21%

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Ingredients for 4 servings

sea salt and freshly ground black pepper to taste

3 tablespoons olive oil

1 1/2 cups arborio rice or Carnerolli rice

1/2 small pie pumpkin , peeled, cut in half, seeds removed

1 tablespoon balsamic vinegar

2 tablespoons chopped thyme or marjoram leaves

4 to 5 cups chicken broth

1 small onion , diced

1/4 cup dry white wine

2 tablespoons unsalted butter

1/2 small butternut squash peeled, cut in half, seeds removed

1/2 cup grated parmesan cheese

2 garlic cloves, minced

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