By Rocquie, Sage Trifle
REMEMBER WHEN I TOLD YOU ABOUT MY FIRST RISOTTO experience a few months ago? I had been thinking about it again and I still had aborio rice on hand, so I made it again. This time, I used butternut squash.
I looked at many recipes for butternut squash risotto and wound up incorporating elements from several different ones. Some call for roasting the squash, some cook the squash right along with the rice, but that method seemed a little risky. Another recipe I saw called for grating the butternut squash! I’m sure that would work beautifully, but I sure don’t want to grate one of those things.
And of course, what has practically become my nemesis in modern cookery, chicken broth, was well represented amongst risotto recipes. I did not want my butternut squash risotto to taste like chicken. Read More & Get Recipe