The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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.
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Cooking Level: Beginning

Home Town: Wallingford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 18, 2008
Easy, quick, simple and delicious! I used about 4 cups of broth instead of five. We will make often!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 13, 2008
Excellent risotto! Although I really messed up...my squash didn't cook up right and I didn't realize until it was too late that I was out of parmesan. So I used manchego instead, skipped the squash and this resulted in a very tasty batch of risotto. Oh! And fyi I used an inexpensive pinot grigio for the dry white wine and only 4 cups of broth.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2008
I thought this recipe was great. Really yummy. The taste was so-so before the parm cheese, but with the cheese i couldn't stop eating it. I used vegetable stock intead and following the other reviewers only used 3 cups, it turned out great. I did also roast the squash in the oven rather than boil it. I think it added a nice nutty flavor and it was very easy to peel. Keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2008
This was tasty, but a bit too bland for us. I imagine it would be good "comfort food". I'll try it again on a cold day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 31, 2008
Great Recipe!! I agree with others that you do not need that much broth. I roasted my squash in oven with a little olive oil, salt and nutmeg then pureed. This makes it smooth and I really like that as well as enhances flavor. I think the type of risotto you buy will change cooking time and also broth requirement but overall this is a keeper recipe for sure.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 30, 2008
I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. I roast it for 20 minutes instead of steaming. I use 3 cups of veggie stock and 1 cup of Pacific butternut squash soup. I've added chopped crimini mushrooms once as well, this is a fabulous risotto!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 26, 2008
I made this in my rice cooker and it turned out great. I used apple cider and water instead of stock, and added cardamom and cinnamon. I steamed cubed squash and spooned it over a pile of the risotto. It really was very good, kind of sweet like a rice pudding and very filling. My husband and I are vegetarian so we omitted the stock and I wanted to try it with on-hand ingredients. Thanks, next time I will make it closer to the original recipe.
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Cooking Level: Expert

Living In: Seven Valleys, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2008
this turned out really great. i ended up using short grained brown rice by mistake (not paying enough attention!), so i think it took a bit longer to cook, but i was still very pleased with the results!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 19, 2008
I loved this dish and would definitely prepare it again. I do agree - stock can definitely be reduced. The risotta I used was a creamy parmesan so it added even more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 15, 2008
Loved this! So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. Here's my suggestion - simply cut the squash in half and remove the seeds with a spoon. Then, place (peel down) on a baking sheet and bake at 400 for 40-45 min, or until the squash is tender. Then, just scoop out the squash and voila! easy puree!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 11, 2008
This was very good. I added some baby bella mushrooms to it right at the very end of cooking. I think its important to use good fresh parmesan cheese as well, not that stuff in a can.
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Cooking Level: Expert

Living In: Annapolis, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 4, 2008
I MADE THIS BECAUSE I LEFT OVER SQUASH AND NEEDED A SIDE DISH. MY HUSBAND WRINKLED HIS NOSE AT IT WHILE I WAS COOKING IT BUT HE RATED IT AS A 10!!! MY KIDS THOUGHT IT WAS OK. I ADDED A DASH OF FRESH GRATED NUTMEG AND I THINK THAT MADE ALL THE DIFFERENCE. WE WILL BE HAVING AGAIN AS THE ADULTS LOVED IT. OH, AND I CUBED MY SQUASH AND BOILED IT IN MY STOCK UNTIL SOFT, THEN PUSHED IT THROUGH A RICER AND ADDED TO THE RISOTTO AT THE END OF COOKING.
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Cooking Level: Beginning

Home Town: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 4, 2008
Absolutely delicious. In my opinion this made waaay more than 4 servings, but I served it as a side dish. I also added some nutmeg while the risotto was absorbing the broth. I was baking something for an hour anyway, so I baked the squash and then mashed it, same results I would imagine. My roommates and I loved it. They say thank you as well!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 10, 2008
Very tasty! I just baked the squash at 350 for 45 minutes and then forked it out of the shells - worked wonderfully. I also reduced the stock to 3 cups and it seemed about right.
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 5, 2008
First: I used 3 cups of broth instead of 5, and it worked perfectly. Second: I was surprised how much I really liked this recipe. I was worried that it would be too bland for me, but that definitely wasn't the case. You could really taste the sqaush, the wine, and the cheese with the risotto. I would absolutely make this again.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 21, 2008
This was delicious. I used frozen squash to save time and added a few cloves of garlic. Yum! My kids wouldn't touch it, but more for me and my husband.
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Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA
Living In: Madison, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 6, 2008
I am NOT a chef and this was simple and wonderful! I used 5 veggie bullion cubes to 4 cups of water and used almost all of it. I had read the previous reviews and thought a stronger stock/bullion might work well and it turned out fantastic! My husband who loves to eat meat was perfectly satisfied with this vegetarian version. I will definitely cook again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 10, 2008
This was delicious! I used short grain brown rice, which took a little longer and used an extra cup of broth/stock to soften. It was incredible - very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 8, 2008
Loved it! Will make again
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