Oven-baked risotto with butternut squash and candied rosemary walnuts from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 110) by Ashley Rodriguez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Segsmudge on May 15, 2020

    Love this one. So easy and good and the leftovers are even better.

  • VineTomato on April 11, 2020

    So easy and so good. This was my first time cooking from this book and didn't trust the recipe completely so cooked the butternut for about 10-15 min on the stove with the onions ( rather than the shorter time she recommends, I think it was 5 min). The risotto needed an extra 10-15 minutes in the oven before it was ready. Candied walnuts were good, but don't empty them onto a plate as she suggests - line your plate with some baking paper otherwise you'll be spending your evening chipping walnuts off a side plate! There will be a next time and I think simple roasted walnuts will be just as good, if not better.

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