Butternut Squash Risotto Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
496
FAT
51%
CHOL
15%
SOD
35%

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Ingredients for 6 servings

2 cloves garlic, grated or chopped

1 cup grated Parmigiano Reggiano

1 cup water

Nutmeg, grated, to taste

2 tablespoons extra-virgin olive oil

1 quart chicken stock

1 small onion, chopped

1 cup dry white wine

7 or 8 leaves fresh sage, slivered

1 (10-ounce) box cooked frozen butternut squash

2 cups Arborio rice

2 tablespoons butter

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