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Butternut Squash Risotto

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Ingredients

2 cups roasted, pureed butternut squash or pumpkin

2 cups arborio rice (or short grain brown rice, or a brown rice blend, which I used with good results)

1 medium white onion, diced

4-5 cups chicken stock (sub vegetable stock)

1 cup dry white wine

1 cup toasted walnuts, chopped

1 tablespoon + 1 teaspoon fresh sage, chopped

1 tablespoon + 1 teaspoon fresh rosemary, chopped

1/4 – 1/2 cup fresh parmesan, grated (adjust according to taste)

1 tablespoon butter or olive oil

salt + pepper

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