Baked butternut squash and Taleggio risotto from Waitrose Kitchen Magazine, October 2012 (page 37)

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Notes about this recipe

  • eeeve on April 11, 2018

    Probably won't be repeating this recipe, we just prefer making risotto in the traditional way as one has more control over the creaminess. The addition of gremolata also didn't really add anything apart from additional work! That said, the risotto itself tastes very sweet (I mean sweet in a butternut kind of way) and is perfectly edible.

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