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Butternut Squash and Scallion Risotto

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Ingredients: 

1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
1 quart chicken or vegetable stock
2 tablespoons olive oil
1 shallot, sliced
3 scallions, thinly sliced (white and green parts divided)
2 garlic cloves, minced
¾ cup Arborio rice
1/4 cup dry white wine


 

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