*Mom's Butternut Squash Risotto
Garlic Bulb, ea._THUMBNAIL
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Organic Large Spanish Onion, ea._THUMBNAIL
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Organic Butternut Squash, 2lb_THUMBNAIL
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Pacific Organic Chicken Broth, 32oz_THUMBNAIL
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Risogreppi Arborio Rice, 32oz._THUMBNAIL
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Organic Valley Salted Butter, 16oz._THUMBNAIL
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Organic Valley Unsalted Butter, 16oz._THUMBNAIL
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Grassi Shredded Parmesan, 8oz._THUMBNAIL
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Mom's Butternut Squash Risotto
 
½ stick unsalted butter 
1 medium onion chopped 
2 cloves garlic, minced 
1 cup Arborio rice 
3 TBS dry white wine 
24oz chicken broth  
½ cup grated Parmesan cheese, plus additional to pass around 
1 Medium butternut squash
 
Cube butternut squash- 2 cups worth.  Roast for 10 minutes unitl slightly tender. 
 
Melt butter in large saucepan over medium heat. Add onion and garlic, sauté 5 minutes. Add rice, stir 30 seconds.  Add butternut. Add wine, stir 1 minute. Add broth and simmer until rice is tender but slightly firm, stirring occasionally, about 25 minutes.
 
Mix in ½ cup Parmesan cheese. Season with salt and pepper. Optional: sprinkle parmesan on top after you plate.

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