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Oven-Baked Butternut Squash And Rosemary Risotto

5 faves
Nutrition per serving    (USDA % daily values)
CAL
334
FAT
26%
CHOL
0%
SOD
41%

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Ingredients for 4 servings

250 g Brown rice

4 Shallots, finely chopped

Celery, one stick, finely sliced

600 g Butternut squash, peeled and chopped into 2cm cubes

1 Red pepper, cut into 2cm square pieces

1 springs of rosemary

Dried porcini mushrooms, soaked in hot water for 30 minutes then drained and chopped

1 tbsp Olive oil

600 ml hot vegetable stock

2 tsp truffle oil (optional but good)

A couple of handfuls of grated parmesan

Black pepper

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