Joe, the little post I sent didn't appear and I had to run...so here goes..
for this 'photo-shoot'
I halved the recipe I originally posted ('cept for the squash) so please don't take the pics exactly. However the mixture is never quite the same due to the moistness of the squash so adding a little more flour is kind of par for the course which is why I suggest a trial run first.
Just let me explain one thing...I could not dedicate myself to this, annoyingly, as DH kept calling me to discuss renovation we are doing and to hold this and hang on to that...annoying but then......so I'd partially do some measuring and have to rush off, so just took pics as I thought of it. It was really a fun day with him snacking on these as they were made!
I used self-raising flour as I found the regular flour full of worms...it happens here in the tropics...the s-raising was fresh so used from the start.
I halved the quantities as there were only a few of us.
The butternut, microwaved this time, and peeled etc made just 300g that's what I added, it was very dry.
I used half quantities of the butter so in the pic I was still to add a bit more to the jug and then only use half of it....I find it easier (more accurate) to measure 1/2 cup or 1/4 cup butter this way.
And all the other ingredients were halved from the original recipe.
I found the butternut tasteless compared to the local pumpkin I used last time.
Bye-the-bye, The Broad Bean Risotto outcome:
The risotto was quite devine and a little left over so I am going to make arancini(sp) with the remainder now.