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	Butternut Squash Risotto by MentalChew My baby signed "more" today. Why you ask? She wanted more Butternut Squash Risotto. The extra dishes and hour of prep and stirring were well worth it. Last night, the Good Apple and I were watching Alton Brown's episode about rice. He constructed this recipe while featuring the in's and out's of risotto. We watched it...twice,…	2 votes 1 review 1 comment 2311 views
	Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…	2 votes 2521 views
	Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy Fox Risotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and…	1 vote 2177 views