Butternut Squash, Sage And Hazelnut Risotto

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
636
FAT
108%
CHOL
65%
SOD
17%

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Ingredients for 6 servings

5 1/2 cups chicken or vegetable stock or canned broth

2 Tbs. unsalted butter

1 large onion, chopped

1 butternut squash or other orange-fleshed squash, peeled and cubed

5 tsp. chopped fresh sage or 1 tsp. dried sage

1 1/2 cups arborio or medium-grain rice

1/2 cup dry white wine

1/3 cup freshly grated Parmesan cheese

4 Tbs. hazelnuts, peeled, toasted and coarsely chopped

1 1/2 tsp. freshly ground pepper

Salt, to taste

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