Frank Stitt’s Southern Table: Vegetables
February 2008 Cookbook of the Month, Frank Stitt’s Southern Table.
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butternut squash and dried fig risotto (p. 272)
Well I *almost* made this recipe. I used barley instead of rice because it's both easier (no constant stirring) and more nutritious. I liked his mire poix idea and the dried figs are a great idea! I omitted the squash 'cause I was serving w/ salmon, though if I had some poultry on hand or quail as he suggests, I would have made as written, though again w/ barley.
It came out great. Next time I'll make w/ the squash.