Reviewed: Feb. 25, 2008

This is really tasty but the stock needs reduced, I actually substituted organic buternut squash soup (the pacific brand) instead of the chopped squash and used 1/2 stock 1/2 soup. It was quite tasty!

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GLITTERLVR

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Reviewed: Feb. 24, 2008

This was delicious! I will be making this over and over again. A tip if you are short on time or don't want to spend the time cooking/cuting/mashing a fresh butternut squash: you can substitute a 10 oz. box from the freezer section with the same results. It is alread pureed, just pop it in the microwave to have it at a hot temperature and then add it in two batches (half in the beginning, half toward the end). This was soooo good. Thanks Ms. Chef!

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sugarc00kie

Cooking Level: Expert

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Reviewed: Feb. 22, 2008

mmmmmmmmmmmm...it's worth all the work. i didn't read the reviews before i made it so i had a lot of stock left over (it really only needs about 2/3 what it calls for). i used vegetable broth, didn't have enough so i added about 8 oz of butternut squash soup - yummy.

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BUZZFEVER

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Reviewed: Feb. 13, 2008

Yum! Followed others advice and only added 3 cups of stock. Didn't have an onion so added dehydrated onion flakes, some fresh garlic, asiago & parm and right at the end added some shredded kale for colour and extra vitamins! Great dish!

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SHOKAP

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Reviewed: Feb. 5, 2008

So very tasty. This is really a MUST TRY. Your taste buds will have a blast with this risotto! seriously!

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INDASAMANTHA

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Reviewed: Jan. 28, 2008

Wow, I really loved this risotto! I do have to say that I chopped my squash and cooked it before peeling as someone recommended and completely regretted it. I was chopping off squash skins for like 30 minutes. Fortunately, this is the most delicious thing I've eaten in quite some time. Taking another reviewer's advice, I only used 3 cups of chicken broth and it was perfect. Thanks for the recipe!

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jeneanp

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

Quite yummy! My husband was skeptical, but he gave it "thumbs up" after tasting it! Great comfort food.

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Chef Shills

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I agee with other posters, this recipe has too much stock, and needs a little tweaking depending on your tastes. I added garlic, and McCormick's "Parmesan and Herb" seasoning. Next time I think I'll try a romano/parmesan cheese blend or even asiago.

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YaYasMom

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Reviewed: Dec. 11, 2007

I found this bland. It was just squash with rice in it, for us.

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valereee

Home Town: Dayton, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 10, 2007

This was a huge hit at my house!! I used less stock/broth and the cook time was longer than stated but this would sell out in any restaurant in a heartbeat. Bravo!!

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diane

Cooking Level: Expert

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Reviewed: Dec. 10, 2007

I LOVED this. My husband doesn't like squash, but he was able to eat this-- I'd consider that a success. I used 1 cup mashed squash. Next time, I'll go heavier on the onion and lighter on the parmesan. In addition, like other reviewers, I used only 3 cups of broth (as recommended on my bag of rice). This was plenty.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Nov. 28, 2007

Wonderful recipe. I only needed 4 cups of vegetable broth instead of 5 for 1 cup of arborio rice. I substituted white grape juice for the white wine, and added some fresh sage. DELICIOUS!

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Jade

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Reviewed: Nov. 15, 2007

This is a really nice fall dish, took a little while to cook though. I didn't peel the squash before I steamed it - it peels more easily afterwards. Also, I used a veggie broth to make it vegetarian. very tasty.

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onymarie

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Reviewed: Nov. 7, 2007

very good! took longer than said. I didn't have chk stock so i used chk bullion. has a very cheesy taste that makes me think of broccoli and cheese. i made double and am going to try freezing some.

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Nov. 5, 2007

Easy to make and delicious! I did find that it took longer than the times given and that was cooking on a gas hob. A definite hit with the family and will make it again!

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Colleen

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Reviewed: Nov. 4, 2007

This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety. Using tips I saw from other recipes I opted for putting in only half the squash with the first 3rd of the stock, and added the rest when the recipe was near completion. That helped me control the consistency. I made a 1-1/2 recipe, and I ended up with a lot of leftover stock. I also roasted my squash rather than steamed it. It seemed to me an easier way to prepare the squash since you don't have to peel and chop or own a steamer basket.

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