|
Butternut Squash Risotto
Great. Husband loves it! I had a lot of squash. To avoid the mixture becoming too thick before the rice was cooked I only added about a third in the beginning and added the rest once the rice was already cooked. With the extra squash and about 1/2 a cup of extra rice I used 5 cups of stock. For some extra flavor I added a little cummin and garlic and stirred in about half a block of frozen spinach. This worked really well.
0 users found this review helpful
|
Reviewed On:
Oct. 3, 2009
|