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Cook the Issue 2010

Cook the Issue 2010: Butternut Squash Risotto with Sage

By Pielove, member

December 5th, 2010

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.

posted in: Gallery, Cook the issue 2010
Comments (2)

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

user-4713770 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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