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Risotto Dishes

Butternut Squash Risotto

Yields 4 portions of side dish size

Ingredients:

1 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 c. butternut squash, diced small
pinch of salt
4 oz. white wine
1 c. stock
1 1⁄2 c. rice, pre-cooked
2 Tbsp. grated parmesan


Procedure:

Sauté the butter, extra virgin olive oil, butternut squash and salt together over medium heat until just lightly browned. Add the white wine, stock, rice and cook until heated throughout. Sprinkle with grated parmesan and serve at once.

Chef’s Notes: This risotto is great with a cheese-crusted chicken breast

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