I ate this risotto in a restaurant in the North of Italy and I have tried to reproduce it. I am now “pretty close” or at least I like the variation I make. Their Squash Risotto only had puréed roasted squash and I have changed my version adding pieces of roasted squash and pistacchios for some crunch and I eat it as a main dish. They served it with grilled scallops and it was a brilliant combination.

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