By LMillerRN on September 08, 2006
"A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto. From Williams-Sonoma"
Serving Size: 1 (161 g)
Servings Per Recipe: 6
"This dish was AMAZING! My 18 month old son ate my whole bowl! It is a little time consuming and can leave a messy kitchen. Make sure you have the onions and squash prepared or this turns into a two hour event! Well worth the work and mess. Bravo!"
"The taste of this dish is fabulous! made for company tonight. One thing to note, most of the color from the butternut squash fades and we happened to be serving on tan plates (very much the same color as the rice) -- make sure you garnish the top with something if you're presenting because it is a very bland looking homogenous color otherwise. As a suggestion, julienne some of the butternut squash and steam lightly and use to garnish the center of the plate or bowl along with some sage leaves or maybe some baby arugula."
"This risotto is just wonderful! The fresh herbs made this dish...and I like the sage butter to finish. I topped it with a grating of Grana Padano. Will definately be made again. Thank you for sharing."
"Yum! Awesome risotto!"