Reviewed: Apr. 28, 2012

I played around a bit with this one, and it was great. To make it completely vegetarian, I used veggie stock. I microwaved the squash cubes until tender, which worked out fine. I also added about a tablespoon of currey powder while stirring for a litte kick. We just had the leftovers for lunch.

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Reviewer:

LOULEEB

Cooking Level: Expert

Home Town: Tremont, Pennsylvania, USA

Living In: Rockville, Maryland, USA

Reviewed: Apr. 13, 2012

Glad that I've found this recipe because I have 2 cups of leftover butternut squash. I also add half of an onion, baby portobello mushrooms, and broccoli stems. The color was beautiful with mixture of orange, green, and brown. The flavor was also well-balanced. Suggestion on the amount of chicken stock. Instead of adding 5 cups of stock all at once, add 1 cup stock at a time and let the rice cooks. Add another cup when the liquid is reduced. This way, you have the control over the total amount of stock that is needed in your risotto. Also, have fun adding other ingredients.

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Reviewer:

CLL

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 30, 2012

I would rate this a hundred stars if i could. We make it all the time now. I get a butternut, cook it and divide it into 10 ounce portions and freeze the squash. Then all i have to do is defrost it and make the risotto. Make sure you use excellent quality broth because it really a main ingredient, like Imagine brand or PC orgaincs. No campbells here.

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Reviewer:

momof2boys

Reviewed: Mar. 22, 2012

This was delicious! I baked the squash and doubled the recipe. It got so big that I needed two skillets, and they were both very full. The favor was a little bit too salty for me. I think I will use half broth and half water next time. Other than that, it was really good! If it wasn't so time consuming, I would commit to making it again soon.

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Reviewer:

cookinglove84

Reviewed: Mar. 22, 2012

Excellent! Improved by the addition of nutmeg, garlic, lots of black pepper, and even mushrooms at the onion stage. Fresh thyme at the end and double squash (some pureed, some in steamed chunks added at the end)

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Reviewer:

Lindsay H

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Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

Reviewed: Mar. 17, 2012

SO tasty! As per other reviewers, I used only 3 cups of broth and it turned out perfect. It was time consuming to prepare the squash, but well worth it. Will make again and again!

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Reviewer:

discokitty

Cooking Level: Beginning

Reviewed: Mar. 9, 2012

This was our first time making risotto, I roasted the squash in the oven instead of steaming it was just easier for me and didn't use any wine. This was time consuming but worth it.

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Reviewer:

1 busy momma

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

Reviewed: Mar. 9, 2012

LOVED it! Even better 2 days later ...

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Reviewer:

lndz123

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 16, 2012

Good recipe, but I would change some things next time. I would cut the chicken broth with water as the chicken broth is salty and the chicken taste really comes out in the dish, particularly the next day.

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Reviewer:

KeithC

Reviewed: Feb. 6, 2012

Good recipe, but I would recommend changing the proportions slightly. I used four cups of butternut squash, and only 3 cups of stock. This way, you can put the stock in 1 cup at a time. or 1 cup, 1/2, etc. I also added some diced mushrooms which worked fabulously with this recipe!

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