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Creamy Butternut Squash Risotto

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Ingredients

1 1/4 cups uncooked arborio rice or other medium-grain rice

2 teaspoons olive oil

2 1/2 cups fat-free, less-sodium chicken broth

1 cup water

1 (12-ounce) package frozen pureed butternut squash (such as McKenzie's)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons grated fresh parmesan cheese

Grated fresh parmesan cheese (optional)

thyme sprigs (optional)

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