I made mushroom risotto and roasted Brussels sprouts for dinner. The picture of the sprouts is a bit blurry. Recipe for the sprouts is from Barefoot Contessa. I improvised from the Martha Stewart Cooking School a risotto, which may have been my best yet. The key-- cook the mushrooms separately and add at the very end. Otherwise- mushy blah.
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1 comment:
That's what I learned with my squash risotto too! Add 'em at the end.
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