Risotto with butternut squash and peas (Risotto con la zucca e piselli) from Italy al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup by Biba Caggiano

Where’s the full recipe - why can I only see the ingredients?

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

  • Jane on May 29, 2012

    A nice risotto, not prize-winning but good. Because the squash is not roasted first you lose some of the sweet caramelized flavor that adds but on the other hand it is quicker. I was a bit concerned that the cubes of squash might break down with the constant stirring a risotto requires (and as usual my rice took far longer than the recipe's estimated time to be done). But they held their shape well. The addition of peas at the end adds a welcome pop of color and another vegetable.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.