Roasted Butternut Squash Risotto
25th February 2008
Not the most wildly exciting recipe from this book. There are many others that look a bit more interesting. But I had a butternut squash that I wanted to be rid of so that was that.
It turned out very well. I cooked it in two stages which probably made it a bit more stodgy than it would otherwise have been. Fried some sage leaves as garnish which was nice. Oh and added a mustard dressed salad. I love risotto but I love it more with something to cut the richness.
I fried some sage leaves to use as garnish. They do add a little extra texture.
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