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Kabocha Squash Risotto With Sage And Pine Nuts

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Bon Appetit
Related tags
sides low carb mothers' day dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 tablespoons olive oil, divided

1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)

Sea salt

1 tablespoon finely chopped fresh sage

1 tablespoon Sherry wine vinegar

2 onions, chopped (about 3 cups)

3 1/2 cups good-quality canned vegetable broth (such as Swanson)

1 1/2 cups arborio rice or medium-grain rice

1/4 cup medium-dry Sherry or Marsala

3/4 cup pine nuts, toasted, divided

Shaved Parmesan cheese (optional)

4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)

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