Comments on: Spiced Butternut Squash Risotto with Dandelion Greens

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By: Negocio Rentable

Negocio Rentable — Thu, 04 Feb 2010 08:16:22 +0000

Great site about Spiced Butternut Squash Risotto with Dandelion Greens ,this information really helped me , I really appreciate it. Thanks a lot for a bunch of good tips.

By: andrea

andrea — Wed, 11 Nov 2009 05:59:21 +0000

the only great thing about cold weather: it’s risotto-time….

By: Ms. Glaze

Ms. Glaze — Sun, 04 Oct 2009 15:21:00 +0000

Le Bernardin. Of course!!!

By: cj

cj — Fri, 02 Oct 2009 07:11:24 +0000

I am visiting New York in November and would like to have one, big, blow out meal with my college friend. Any suggestions? Thanks.

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internet pharmacy — Mon, 28 Sep 2009 20:57:33 +0000

Risotto is one of my favourite.. Nice recipe.. The pictures look great.. Thanks..

By: susan from food blogga

susan from food blogga — Mon, 28 Sep 2009 17:56:50 +0000

I love making risotto. There’s something so gratifying about watching it transform in the pan. And mmmm…. the sharp, peppery dandelions greens are a great flavor contrast to the sweet butternut squash.

By: Ms. Glaze

Ms. Glaze — Sun, 27 Sep 2009 15:45:09 +0000

I love carnoroli rice. It is so creamy and in fact that’s what I used for this recipe. I think you could leave out the bacon for this. It’s hearty enough without it.

By: Greg a L.A.

Greg a L.A. — Fri, 25 Sep 2009 20:24:02 +0000

I don’t eat bacon…..oh, I guess I should say hi, hope you are well first….so Bonjour! Yes, I don’t eat bacon, so do you have any idea of something I could substitute? BTW, don’t eat beef, pork or lamb. Also, wondering if you have tried using Carnoroli Rice instead of the regular arborio rice. It is so much better!
How’s the new position going?

By: wattacetti

wattacetti — Wed, 23 Sep 2009 18:22:17 +0000

Hiya Chef!
I think you’ve got some comment SPAM.
Sounds like you make risotto to order at your station rather than the finish the half-way method a lot of places do; always good, especially with extra sea urchin.
I’ll br trying your butternut squash variant since that’s one of the squash that I do like. Maybe not the curry powder though, but I’ll find some and decide beforehand.
The only question: regular bacon or artisanal?

By: Jerry

Jerry — Wed, 23 Sep 2009 13:05:41 +0000

Nice. I love risotto. I’ll try this with one of the Baby Pam pumpkins from the garden (sweet, creamy flesh; no strings, perfect for cooking).
Here’s another way to cook up the Aborio rice – bring a big-ass pot of water to the boil, just like you’re cooking pasta.
But instead of putting in the pasta, add the two cups of Aborio rice in a steady stream while stirring well.
Start checking the rice after it’s been cooking for about 10 minutes, until you like the texture. Strain the rice like it was pasta, then do whatever you like with it – top with a sauce, blend in some chopped items, or just serve simply with oil, fresh herbs, and grated cheese.
Oh, yeah.

By: mary

mary — Wed, 23 Sep 2009 04:49:46 +0000

Hi Ms Glaze,
The Risotto sounds wonderful, I have just started the Leaky Gut diet, again but seriously this time. is it even possible to make Risotto with brown rice?
I can have goat cheese so far, chicken stock and the vegetables. Not the wine, can’t have anything with mold… i have suddenly become one of “those” people.
Ir’s hard to stay on this for any length of time because the food choices are so limited. Any suggestions?
Mary
Corte Madera

By: grant

grant — Wed, 23 Sep 2009 02:44:24 +0000

“I stir my risotto base non stop for 30 minutes until it is al dente.”
I think most risotto that I eat in restaurants are cooked until they’re mush. I actually gave up on eating other people’s risotto because of the texture and I rarely have the time so the arborio sits in the corner undisturbed. 🙁

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order tramadol online — Tue, 22 Sep 2009 23:04:04 +0000

I love squash, actually it is one in my favorite veggies, and I will try to cook that one, i think thats very delicious..