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Red Kuri Squash And Wild Mushroom Risotto

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Red Kuri Squash And Wild Mushroom Risotto

Ingredients

  • 4 to 5 cups chicken stock
  • 2 tbs olive oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 1/2 leek, washed and sliced
  • 1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces
  • 1 cup thinly sliced wild mushrooms (we used the russulas we picked)
  • 1/2 tsp salt
  • 1 1/2 cups arborio rice
  • 1/4 cup txakoli or any dry white wine you like
  • 1/2 cup finely grated idiazabal or parmesan cheese
  • 2 tbs finely chopped parsley
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