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Summer Squash Risotto With Meyer Lemon

Nutrition per serving    (USDA % daily values)
CAL
329
FAT
39%
CHOL
16%
SOD
11%

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Ingredients for 8 servings

¼ - ½ pound summer squash

6 tablespoons unsalted butter

3 shallots

7-8 cups chicken broth

2 cups arborio rice

1/3 cup white or rose wine

6 squash blossoms

herbs of your choice ( I used basil and mint from my garden)

juice of one Meyer lemon

zest from the lemon

¾ cup grated parmesan

salt and pepper to taste

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