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Squash Risotto

PamelaD | Nov 3, 200512:52 PM

Hi all,

I am making squash risotto for the first time this weekend... any great recipes or tips?

1. what squash is best, do you think? Do I precook it and add it toward the end, or chop it up fine and saute first?
2. I'm thinking sage as the major herb component.. and maybe some rosemary. Should I add a dash of nutmeg?
3. Would welcome any risotto advice in general.

I was thinking of serving it with seared scallops and hericot vert bundles (tied with chive).


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