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Butternut Squash Risotto With Sage

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Ingredients for 6 servings

2 cups arborio rice

5 1/2 tablespoons unsalted butter

Coarse sea salt and freshly ground pepper to taste

1/2 cup dry white wine

7 to 8 cups chicken stock

1/2 cup grated Parmigiano Reggiano, plus extra for garnish

1 medium onion

1 medium butternut squash (about 1 pound)

About 24 sage leaves

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