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Butternut Squash Risotto

Reviewed: Nov. 11, 2012
This is a good basic recipe...I used low sodium (150 g or less) vegetable broth. I used more white wine in lieu of broth. I also added some chopped mushrooms (they were a mix of the more exotic ones, probably 3/4 Cup). I added 3-4 large fresh sage leaves (chopped) toward the end. I added ginger, cardamom, nutmeg cinnamon, coriander and curry to taste. I just keep sampling and watching until....and while I did not roast the squash, I agree that it could make the flavor more robust! And I would consider adding some roasted pine nuts.
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