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Recipe Summary

prep:
20 mins
cook:
30 mins
Servings:
8
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Ingredients

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Directions

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  • Heat oil and butter in large nonstick pot. Add onion; cook, stirring, until softened, 5 minutes. Add rice and squash; cook 5 minutes.

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  • Add 1 cup of the hot broth. Cook, stirring, until broth has been absorbed, 1 to 2 minutes. Stir in wine; cook, stirring occasionally, until liquid is absorbed. Repeat with remaining broth, 1 cup at a time. After about 20 minutes, rice should be firm, yet tender, with a creamy sauce.

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  • Stir in cheese, parsley, rosemary, pepper and prosciutto. Serve at once.

Nutrition Facts

326 calories; total fat 14g; saturated fat 3g; cholesterol 10mg; sodium 1080mg; carbohydrates 40g; fiber 4g; protein 11g.

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