Butternut Squash Risotto
3 cups reduced sodium chicken broth
1 cup pureed butternut squash
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon minced fresh sage
1 cup Arborio rice
¼ cup dry white wine
3 tablespoons freshly grated parmesan cheese
Salt and pepper to taste
Place the broth and puree in a saucepan and bring to a soft boil over medium heat. Reduce heat and maintain the mixture at a low simmer.
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