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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SSALCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SBREADON

Cooking Level: Intermediate

Home Town: Caledonia, New York, USA

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

lawchica09

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

coloradocookie

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

Pretty good dish, went well with a Syrah. Better as a side dish than a vegetarian main meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dragongirl777

Cooking Level: Beginning

Home Town: Saco, Maine, USA

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2009

I made this for my toddler actually and he certainly liked it. But I personally found it a bit boring compared to other risottos. The stock should be about 4 cups not 5.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gill

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2009

This was good, but I think I'll stick with the "gourmet muchroom risotto" from this site. Has a lot more flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

This was a perfect dish...the parmesan cheese creates magic...truly a great dish that took an hour from start to finish. Excellent. Already looking forward to the leftovers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HLyn76

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

This was delicious! I didn't have any white wine on hand, so I omitted it. I think it turned out sweeter than it would have otherwise, but it was still good. I also added frozen peas and raisins with the last batch of broth. I took the advice of other reviewers and used just three cups of broth. It was perfect. Will be added to my regular recipe box and made again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OmahaMomma

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

This was unbelievably good! We tried it before adding cheese and thought it was great, then went ahead and added the cheese. So rich and creamy. Every member of the family liked this. It takes awhile for the rice to soak up the liquid, but otherwise it's and easy and impressive dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOELASSES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

Used instant brown rice and quinoa in place of suggested grain and forgot to add the parm cheese. Very Good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jaimie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

I've made basic risotto bunches of times - everyone here is right - the proportions are off. If you double the rice and the squash it turns into a great vegetarian main dish.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

shaleigh

Cooking Level: Intermediate

Home Town: Allentown, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

We actually had this as a main course with lots of nutty parmesan on top and a big chopped salad. It seems to want lots of pepper. Also, I bought a bag of frozen organic butternut squash and it was really easy to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2008

I keep getting butternut squash in my weekly farm share and was running out of ways to prepare it. This recipe was great, loved the flavor, and was a great comfort meal with bread and salad. It was my first risotto and I didn't ruin it! I used 4 cups of veggie broth rather than 5 and basmati rice rather than arborio since that's what I had on hand. I'll definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

AMAZING. My husband says this is the best thing I've ever made!! It is delicous, and tastes like it should be loaded with fat, and really isn't! I added some leeks with the onions, and only used 4c. of broth. Wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stefanie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

i used this recipe's amounts along with a friend's recommended amounts so used 2 c arborio rice so the 5c of stock worked well, 1/2 c wine, and i had extra squash so used about 1 c more. also, i love some parm so added probably a cup of it. put salt in it and a lot of black pepper, plus some cinnamon and nutmeg. i was so excited about it but it had very little flavor unless you heavily salted it. that was the general consensus by the guests too. it had a nice texture, but not flavor. hate to put so much salt in it but don't know what else to do to get the flavor, so probably won't make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2008

My first risotto. came out perfectly... I did have to make some substitutions: I used short/round brown rice (california), and 1/2 TURKEY stock - 1/2 chicken broth. It took a little longer than stated (possibly due to my High Altitude environment) but still VERY tasty and Very Creamy. I LOVE IT & will definately make again.

Was this review helpful? [ YES ]
0 users found this review helpful