This is from "What We're Cooking Now", Issue 108, page 18. I love risotto, with its creamy richness from the broth, rice, and cheese. The addition of butternut squash made it even better. Instead of adding diced squash, I stirred in some leftover mashed squash-- there was enough squash so that this was halfway between a starch and a veg. Also, it was a gorgeous color-- saffron, schmaffron, just add squash. Very tasty-- it made a great side dish for the salmon.
COOK THE ISSUE 2010
Cook the Issue 2010: Butternut Squash Risotto with Sage
By Pielove, member
December 5th, 2010
posted in: Gallery, Cook the issue 2010
Pielove writes: Thanks ICD! It's not so bad-- more for me! Actually my husband liked it once I persuaded him to try it. I think I will put some gorgonzola on the leftovers-- that sounds great. Posted: 9:11 pm on December 5th
ICDOCEAN1 writes: So sorry the rest of your crew doesn't care for risotto cuz you make an excellent version! Not sure that I could handle it with fish, but one of my faves is a squash and Gorgonzola recipe as I mentioned. Love it... Posted: 8:52 pm on December 5th
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