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Italian   -   Golden Risotto   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 Medium Onion -- finely chopped
  • 2 Cups Butternut Squash -- diced
  • 6 Cups Chicken Broth
  • 2 Cups Arborio Rice
  • Salt And Pepper -- to taste
  • 1/2 Cup Parmesan Cheese -- grated
Directions In large saucepan over medium heat, melt 3 tablespoons of butter with olive oil. Add onion and cook stirring occasionally until tender and golden about 7 minutes. Add squash and 1/4 broth. Cover and cook over low heat for 10 minutes. Raise heat to medium, add rice and cook for 2 minutes. Add 1/2 cup of broth and cook until liquid has just about evaporated. Continue to add 1/2 cup of broth and stir for 20 minutes. Add remaining butter and cheese. Serve.
Serves 6
Time to Make 0:00

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