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Roasted Butternut Squash And Sage Risotto


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10-12 large sage leaves

Salt and pepper to taste

6 tbs. olive oil, divided

1 cup onion, finely diced

1 cup parmesan cheese, grated, divided use

2 cups butternut squash, diced (ΒΌ inch cubes)

2 cups uncooked rice (arborio)

2 cups dry white wine

4 cups vegetable or chicken stock

2 cups Stonyfield Farm Fat Free Plain Yogurt

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