Butternut squash risotto from Cook's Illustrated Annual Edition 2005 by Cook's Illustrated Magazine

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

  • hillsboroks on November 22, 2020

    Like many Cooks Illustrated recipes this one calls for a few extra steps but the end result is so worth it. As instructed I sautéed the seeds and stringy guts of the squash and then simmered them in the broth before straining them out. It did make for a more intense squash flavor. Also I found that by adding half the sautéed squash cubes near the end made for an interesting contrast in squash textures between the half of the squash simmered along with rice in the wine and broth and the very fresh firmer-textured squash added at the end.

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