Risotto With Butternut Squash, Gorgonzola And Toasted Pecans

By Oprah
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Ingredients

4 cups low-sodium chicken or vegetable stock

2 tablespoons extra-virgin olive oil

1/2 small onion , finely chopped

1 cup arborio rice

2 cloves small garlic , finely chopped

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes

8 large sage leaves , chopped

2 tablespoons butter

2 teaspoons salt

Freshly ground pepper

1/3 cup crumbled Gorgonzola

1/4 cup chopped toasted pecans

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