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Butternut Squash Risotto With Pancetta And Pecorino

Nutrition per serving    (USDA % daily values)
CAL
1528
FAT
283%
CHOL
190%
SOD
44%

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Ingredients for 2 servings

2 oz pancetta, finely chopped

2 shallots, sliced

2 garlic cloves, sliced

¾ cup Arborio rice

½ cup dry white wine

3 cups chicken or vegetable stock

2 cups shredded squash

1 tbsp chopped fresh parsley

2 tbsp pecorino

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