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Butternut Squash Risotto


Butternut Squash Risotto

1-3 TBL olive oil

1 cup chopped onion

1 clove garlic

2-3 cups chopped butternut squash risotto

2 cups rice

5 cups chicken broth

Parmesan cheese, salt, pepper, or butter to taste (optional)


Put olive oil in sauce pan.  Cook onion and garlic for 3-4 minutes.  Add butternut squash and rice and cook for 2-3 more minutes until toasty.  Begin adding chicken broth slowly for 18-20 minutes, waiting until each cupful is absorbed before adding the next cup.

Recipe originally posted on Super Healthy Kids. The experts in making fruits & vegetables simply, fun, & delicious! The blogs are a must read. Please sign up for the weekly newsletter at Super Healthy Kids

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Originally posted 2014-06-09 11:33:32. Republished by Blog Post Promoter

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