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The Williams-Sonoma Collection: Risotto

Risotto with Roasted Butternut Squash

Page 39

(1 review)


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5th December 2008

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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