Pumpkin Risotto Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)
CAL
835
FAT
138%
CHOL
21%
SOD
16%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan

1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender

1 cup finely chopped onion

1 cup dry white wine

2 cups arborio rice

1 tablespoon chopped garlic

About 6 cups of hot chicken stock or vegetable stock

4 tablespoons unsalted butter, cut into small pieces

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