Risotto with Roasted Butternut Squash

From The Williams-Sonoma Collection: Risotto

Cookbook

Author(s): Pamela Sheldon Johns, Chuck Williams

Page 39

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1 reviews, average rating 5.0 / 5

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jherb

17 years ago

★ ★ ★ ★ ★ 5/5

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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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