Risotto With Roasted Butternut Squash

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Patent and the Pantry


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1 small butternut squash (1 pound)

2 tablespoons olive oil, divided

salt and pepper

1/2 onion, diced

3/4 cup arborio rice

pinch saffron (optional)

1/2 cup white wine

3 cups chicken stock

2 tablespoons butter

1/2 cup freshly grated parmesan

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