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Butternut Squash Risotto with Pears and Sage
Ingredients
  • 3 Tbsp olive oil, divided
  • ½ red onion sliced into thin strips
  • 3 cups vegetable broth
  • 1 cup risotto rice
  • ½ cup dry white wine
  • ½ tsp salt
  • ½ cup parmesan cheese, freshly grated
  • 3 cups diced butternut squash
  • 2 Tbsp unsalted butter
  • ¼ cup coarsely chopped fresh sage leaves
  • 1 pear peeled and seeded thinly sliced
Note: Ingredients may have been altered from the original.
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