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Risotto with shrimp, butternut squash and sage: It’s simple (and delicious)

03:44

Continuing TODAY Food’s series of five-ingredient meals that are simple enough for anyone to tackle, Ben Pollinger, executive chef of Oceana restaurant in New York City, joins Al Roker and Willie Geist in the kitchen to demonstrate how to make a tasty risotto with shrimp, butternut squash and sage.