This was Amazing!! I've only had risotto in restaurants a few times and this recipe topped all of them. I've recently gone on a gluten free diet and this works for that too I was thrilled. I did make some changes I'll list here. I used 2 TBS Smart Balance in place of the butter, I added 3 cloves of minced garlic a minute before I added the rice. I used 1 cup white wine; use a wine you'd drink, not a cooking wine (cheap and full of salt), and (2)14oz cans reduced sodium chicken broth. I added my chicken broth 1 cup at a time and when I was down to less than a cup of broth left, I added the remaining broth with a carton of Campbell's V8 Butternut Squash Soup . I'm always tempted to add more cheese than a recipe calls for but as it turned out I only had 1/4 cup of parm on hand and it was perfect. The parm is a great accent without competing with the delicate flavors of the butternut squash. I seasoned to taste at the end with S&P. This risotto is just the perfect comfort food. Rich, a touch of sweet balanced with savory. To die for!
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This was Amazing!! I've only had risotto in restaurants a few times and this recipe topped all...