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Butternut Squash Risotto


One 2-pound butternut squash, peeled and cut into 1-inch cubes
2 tbsp. olive oil, divided
1 tsp. smoked paprika, divided
1 tsp. sea salt, divided
1 quart vegetable stock
1 medium yellow onion, diced
1 large leek (pale green and white parts), thinly sliced
2 garlic cloves, minced
1 cup Arborio rice
½ cup white wine
2 tbsp. finely chopped fresh chives or parsley
½ cup finely grated aged Manchego cheese



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