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Red Kuri Squash And Wild Mushroom Risotto

44 faves
Nutrition per serving    (USDA % daily values)
CAL
513
FAT
46%
CHOL
10%
SOD
58%

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Ingredients for 4 servings

4 to 5 cups chicken stock

2 Tbs olive oil

1 large shallot, minced

1 clove garlic, minced

1/2 leek, washed and sliced

1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces

1 cup thinly sliced wild mushrooms (we used the russulas we picked)

1/2 tsp salt

1 1/2 cups arborio rice

1/4 cup txakoli or any dry white wine you like

1/2 cup finely grated Idiazabal or Parmesan cheese

2 Tbs finely chopped parsley

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