The Williams-Sonoma Collection: Risotto
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Risotto with Roasted Butternut Squash
Page 39
(1 review)
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Recipe Reviews
jherb from Nanaimo, BC
This is a wonderful dish to make in the fall. It is a beautiful egg-yolk yellow and tastes amazing. We ended up halving the recipe, as the full recipe called for 7-8 cups of stock and 3 cups of rice. A half recipe makes about 4 full servings.
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