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Roast Turkey And Butternut Squash Risotto

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Ingredients

3 3/4 cups fat-free, less-sodium chicken broth, divided

1 1/2 cups water

2 tablespoons olive oil, divided

2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)

3/4 cup finely chopped shallots (about 5 medium)

1/2 cup dry white wine, divided

1 tablespoon minced fresh sage

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup dry Arborio rice

1 1/2 cups reheated diced cooked turkey (about 3/4 pound)

1/2 cup (2 ounces) crumbled goat cheese

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