Rice with winter squash and sage butter (Riso con zucca gialla) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Yildiz100 on December 17, 2024

    Made with Hokkaido pumpkin which gave it a beautiful bright color. Roasted the squash instead of boiling. Reduced butter slightly (but did not measure.) Boiled and drained rice and used the rice cooking water since there was no squash cooking water. Did not have problem achieving soupy texture. Very tasty and simple to make even though it does dirty a few dishes.

  • Nancith on March 13, 2017

    This is luscious & delicious, thanks in no small part to the 6 TB of butter in the dish. It's similar to risotto, but does not require all that stirring. I was not able to achieve a soupy consistency as the recipe stated; the extra liquid added at the end kept absorbing into the rice. This recipe makes plenty for 3-4 main dish servings, or quite a few side dish servings. Would make a lovely dish for a gathering.

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