Reviewed: Nov. 7, 2009

Big gourmet taste from just a few simple ingredients. Kudos on a highly successful combo of ingredients. I made 1.5 times the recipe, and heeding others' advice, I made sure to not use the full amount of broth. It turned out fine, but in hindsight, I think the best way to cook this is to follow the box instructions and slowly add just enough broth to cover the rice and wait until the rice absorbs; that way, there's no risk of going too much over. A few changes I made to the recipe were that I added in some minced garlic and diced portabello mushroom (about 3/4 cap) after the rice and onions had been frying for 3 minutes and just before adding the white wine - was a very lovely addition and contributed to the layers of flavor. I also added in some diced green onion towards the end of the cooking process. Instead of steaming the squash, I roasted it at 400 degrees for 50 minutes; it was still pretty hard, so I mashed it up using the food processor instead of by hand. All in all, a wonderful dish that I'd be truly proud to serve to guests.

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Ana

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Reviewed: Nov. 6, 2009

This took a lot longer than 35 minutes to cook, but it was well worth the wait. Absolutely delicious! I paired this with another recipe from this site - Italian Chicken (chicken breasts marinated in italian dressing).

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triviasue

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Reviewed: Nov. 5, 2009

Excellent risotto - easy to prepare. I followed the suggestion to reduce the chicken broth to 3 cups but otherwise followed the recipe as written. This will be in our regular autumn and winter rotation. Thanks for the post!

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WANIETA

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Reviewed: Nov. 3, 2009

The initial risotto was good, leftovers have been even better. This makes a huge batch so plan on eating it for several meals. We added sauteed mushrooms and baby peas, without it may have been too much of the same texture. I added the squash toward the middle/end of the chicken stock and that seemed to work well, otherwise I think it would have taken much longer for the rice to cook. Use a huge pan when making this, our biggest was overflowing!

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Amanda

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Reviewed: Oct. 31, 2009

This is delicious! I did follow recommendations from people to use 3 cups of broth instead of 5. I also took a risk and used a mix of brown and wild rice to give it more texture. I wasn't sure if it would work and come out creamy enough but it did. It was yummy. Oh- and I increased the grated cheese from 1/4 cup to 1 cup. We were out of parmesan so I used some aged gouda.

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redhairedgrrrl

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Reviewed: Oct. 30, 2009

I followed this recipe to a T and it came out PERFECT!! Delicious!

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ALLY713

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Reviewed: Oct. 21, 2009

This was OK. I make risotto often and this version seemed way too mushy of a consistency - and it wasn't the rice because the grains still had a nice bite to them. No, I think the problem laid in the texture of the mashed butternut squash. It seemed to make the whole dish very gruelly - perhaps there was too much of it?? I did kick up the flavors by adding 1 Tbsp butter, 1/8 tsp ground ginger, 1/8 tsp cayenne, 1/4 tsp cumin, and 1/4 tsp all spice to the mashed squash. Then of course lots of salt and pepper in the final product. I also ended up using only about 3 cups of broth. I'll stick to my Cook's Illustrated recipe - it takes longer, but it keeps the squash in cubed form which helps the risotto maintain it's body.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2009

This is excellent. I did roast the squash rather than steam. Roasted with allspice, cinnamon and nutmeg and seasoned heavily with pepper and a little salt. I also used asiago cheese because Publix was out of parm for some reason. Cut down to 3 cups veggie stock as some recommenders suggested. I've never made risotto before and the recipe was really easy to follow.

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Kate

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Reviewed: Oct. 13, 2009

Excellent!

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Andrea

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Reviewed: Oct. 12, 2009

I made this with sweet potato and didn't have any wine, but doubled the recipe. Fantastic flavour combinations. I will make this one again!

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Cynthia

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

A-M-A-Z-I-N-G. I doubled it (except for the chicken stock). It turned out great. My husband loved it. I never knew I could make something that tasted so gourmet. Thanks for this great recipe!

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lizzz

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Reviewed: Oct. 3, 2009

Great. Husband loves it! I had a lot of squash. To avoid the mixture becoming too thick before the rice was cooked I only added about a third in the beginning and added the rest once the rice was already cooked. With the extra squash and about 1/2 a cup of extra rice I used 5 cups of stock. For some extra flavor I added a little cummin and garlic and stirred in about half a block of frozen spinach. This worked really well.

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kimmetje

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Reviewed: Aug. 23, 2009

Great Recipe. easily a new favorite. I will definetly be making this for thanksgiving hoping to wow everyone! I added a little extra wine in the end because i didnt think it was creamy enough. I took the advice of using only 3 cups stock not 5 and i think to make it perfect next time i will use 4 because it came out slightly dry (before i added the extra wine) but overall it was great!

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Emily<3's2cook

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 13, 2009

In my first batch I did not cook the onions long enough and it made a BIG difference. The second batch tasted so much sweeter and better when I cooked the onions longer. I made this for a friend and her family and her 6 year old loved it!

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Angeline

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Swayzee, Indiana, USA

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Reviewed: Jul. 26, 2009

Oh, YUM! This was my first time making risotto, and this recipe turned out great! Left out the wine, because we didn't have any in the house. Used several tips from previous reviewers: mixed cinnamon and nutmeg in the butternut puree, added about 1/3 of the puree with each addition of the broth. I also tasted and adjusted the salt and pepper just before each addition of broth.Added freshly grated pecorino at the end and the flavour was lovely - sweet and just salty enough with a little bite from the fresh ground pepper. Definitely will make again and again and again!

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Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 15, 2009

Absolutely loved it! My husband was begging for more. I used pecorino romano instead of parmesan.

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SSALCH

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Reviewed: May 30, 2009

Very good and creamy. Used 3 1/2 cups of broth. Needs a clove or two of garlic. Next time. Serving it to my toddler with some chicken. Great as a side dish.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 30, 2009

This is absolutely DELICIOUS! I will definitely make again. I used Acorn squash because that is what I had on hand. I also used the wine / herb chicken broth...YUM!

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SBREADON

Cooking Level: Intermediate

Home Town: Caledonia, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 29, 2009

Risotto is a staple in our house, and I make it often. I found this version to be pretty bland, and, as others have pointed out, it uses way too much stock. Next time I would add a tbsp of brown and some cinnamon to try and add flavor. I would also roast the squash instead of steaming it.

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lawchica09

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Reviewed: Apr. 27, 2009

I made this in a pressure cooker. Used frozen cubed squash, defrosted, mashed, 2C home made broth. it was a bit strong in flavor, I'll use canned next time. After sauteing the onion and rice, i added the broth and squash. No wine-none in the house. Cooked after it came to high pressure for 7 minutes. It was still a bit too soupy so cooked, without a cover for 5 minutes on very low, stirring occasionally to keep from sticking. Most risotto recipes can be adapted to the pressure cooker, and don't need the constant stirring and attention of traditional risottos.

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coloradocookie

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Butternut Squash Risotto

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