Recipe by Catherine Fulvio
From: Catherine's Roman Holiday
Cut into wedges and serve garnished with parsley.
Serve with spaghetti and grated parmesan.
Perfection in under an hour.
It takes some time, but it's worth it.
Garnish with basil and serve immediately.
Serve with crusty bread or rosemary roast potatoes.
A dish to hug.
Remember not to rush your main course!
A golden brown joy.
From: Four Live
This has the wonderful golden orange colours of a risotto milanese (made with saffron), but the flavour of the butternut is wonderful with rice.
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