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Butternut Squash and Scallion Risotto
http://www.seriouseats.com/recipes/2011/02/eat-for-eight-bucks-but...
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Ingredients
categorized
original
1 small butternut squash (around 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes
1 quart chicken or vegetable stock
2 tablespoons olive oil
1 shallot, sliced
3 scallions, thinly sliced (white and green parts divided)
2 garlic cloves, minced
¾ cup Arborio rice
1/4 cup dry white wine
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Butternut squash, small
(
1
)
Scallions
(
3
)
Shallot
(
1
)
Canned Goods
Chicken or vegetable stock
(
1
quart
)
Cooking & Baking
Garlic cloves
(
2
)
Olive oil
(
2
tablespoons
)
Pasta & Grains
Arborio rice
(
3/4
cup
)
Beer, Wine & Liquor
White wine, dry
(
1/4
cup
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,563 recipes
Social Stats
59.5
Rating
1-100
99
Tweets
31
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Shares
1
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Views
64
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Recipe Stats
Published February 2, 2011 (2 years ago).
29 people saved this recipe.
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