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Roasted Butternut Squash, Chicken And Parmesan Risotto

2 faves
Nutrition per serving    (USDA % daily values)
CAL
420
FAT
56%
CHOL
20%
SOD
42%

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Ingredients for 6 servings

2 Cups fresh butternut squash, diced into 1/2 inch cubes

2 Tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon Lawry’s garlic salt with parsley

1 Tablespoon butter

12 oz bag Arborio rice

1 large onion, chopped

2 cloves fresh garlic, minced

4 Cups chicken broth

1/2 cup fresh grated Parmesan Cheese

2 Cups cooked chicken, cubed

1/4 cup fresh parsley, finely chopped

2 thin slices prosciutto, julienned for garnish (you can also substitute crumbled bacon for the prosciutto)

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