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Risotto With Butternut Squash & Sage

By Knorr
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sides nut free vegetarian hanukkah mothers' day dinner italian


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4 cups water

2 KnorrĀ® Vegetarian Vegetable Bouillon Cubes, crumbled

2 Tbsp. olive oil

1/4 cup finely chopped shallots or onions

2 cloves garlic, finely chopped

1 cup uncooked arborio or long grain rice

2 cups fresh or frozen cubed butternut squash (about 8 oz.)

1/4 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1 to 3 tsp. finely chopped fresh sage leaves or parsley

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