We tried out a new recipe last night we'd seen in the Williams-Sonoma
catalog (of all places) for butternut squash risotto. It was very rich and yummy - especially because of the browned sage butter you drizzle on top at the end. We couldn't easily locate butternut squash puree. So we ended up substituting butternut squash soup from Trader Joe's - using equal parts of soup and chicken stock (4 cups each), instead of the 6 cups stock the recipe called for.
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