Risotto With Butternut Squash + ‘Shrooms

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Kath Eats Real Food

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Ingredients

8 oz butternut squash, cubed and baked until tender at 400*

1/2 cup steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft)

1/3 cup white wine

2 tsp sage

1.5 cups (appx.) vegetable broth

10 oz cremini mushrooms, sliced

1 tbsp real butter

4 tbsp Parmesan cheese, grated

Handful baby spinach, chopped

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