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Get Started - 100% free to try - join in 30 seconds5 c low-sodium vegetable or chicken broth
1 T EVOO
1 medium onion, finely diced
1 ½ c Arborio rice
½ c dry white wine
1- 10oz pkg puréed butternut squash, thawed
2 T chopped fresh sage
½ c freshly grated Parmesan cheese (2 oz)
½ t salt, plus more to taste
Freshly ground black pepper to taste
4 Servings
Prep: 15 mins / Cook: 40 mins
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