Had never made a squash risotto, and also live in Minnesota, like another reviewer...no wine on Sunday. ANYWAY, I had roasted squash on hand, so cubed it. Used vegetable broth and had shallots, so used that. Followed the recipe, but kept tasting it for doneness, didn't need all the broth. Threw in the cubed squash about 3/4ths of the way through. Then started adding sage (hand rubbed) because it IS bland. At the very end, I added a lot of grated Parmesan. Served with grilled chicken thighs marinated in soy and olive oil. Pretty good meal for a single lady. Then for the leftovers, I chopped up the thighs and added it right to the risotto. Pretty good lunch and the next meal, and the next meal and.....(it made a lot)
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Had never made a squash risotto, and also live in Minnesota, like another reviewer...no wine...