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Risotto Di Zucca, Porri, E Vongole (Risotto With Butternut Squash, Leeks, And Clams)

By Saveur
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 lb. butternut squash, peeled, seeds and strings removed,

and squash cut into dice no larger than 1/2"

18 live littleneck clams, scrubbed

1/4 cup extra-virgin olive oil

1 large or 2 medium leeks, trimmed, washed, halved lengthwise,

then cut crosswise into very thin slices

2 tbsp. scallions, white part only, cut into very thin rounds

Fine sea salt

1 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried marjoram

1 cup Italian risotto rice, such as carnaroli, vialone, nano,

baldo, or arborio

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