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Butternut Squash & Sage Risotto

5 faves
Nutrition per serving    (USDA % daily values)
CAL
806
FAT
194%
CHOL
67%
SOD
139%

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Ingredients for 4 servings

1 onion , finely chopped

50.0g butter

50.0g parmesan , finely grated

3.0 tbsp olive oil

1.0kg butternut squash , peeled and cut into bite-size chunks

bunch sage , leaves picked, half roughly chopped, half left whole

300.0g risotto rice (we used arborio)

1½ l vegetable stock

1 small glass white wine

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