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Butternut Squash Risotto

Nutrition per serving    (USDA % daily values)
CAL
313
FAT
35%
CHOL
8%
SOD
25%

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Ingredients for 8 servings

4 ounces pancetta

1 1/2 cups arborio rice

1 medium chopped onion

1/2 cup dry white wine

2 tablespoons fresh parsley

2 teaspoons olive oil

1/2 teaspoon garlic

2 tablespoons roasted pumpkin seeds

6 cups chicken stock

1 lb diced butternut squash

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