Butternut Squash Risotto

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Tasty and easy to make, this is my go to risotto recipe. I steam the precut squash in the microwave.

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Very nice and simple, will remember this one.

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Had this for dinner tonight with shrimp and asparagus. Very easy to follow. I only used about 1/2 teaspoon of dried ground sage. Will play around with parm and asiago cheese and maybe more squash or roasted when in season just to add a bit more flavor but I loved the recipe and would make it again.

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A good recipe - left out the sage because I was out, but it was still fine. Used cued fresh squash as a time-saver, but ended up roasting it in a pan in advance of adding it to the risotto to get some carmelization flavors going and added some cinnamon and nutmeg to get some extra flavor into the dish. Only surprise was that RR says this meal serves 6. Clearly the 6 in question must have been NFL lineman because the meal nearly overgrew the "large" skillet I used by the time I was done. I suggest using at least a 15" wide, 4" dep pan if you have one.

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This risotto was actually pretty good. It was my first time cooking risotto and I know I will definitely be making it again. However this recipe was a little too rich for me. The taste was amazing though. I would recommend making this. I'll do some of my own tweaks in the future.

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Loved the risotto. I roasted the squash, then blended it prior to adding. Also added asparagus simply because i had some left over from another meal. Great addition. Rachael you make me look good without slaving all afternoon in the kitchen...love that!

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Very good. Much richer than I expected.

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To quote: Yum-O! Simple recipe to follow, delightful result! Followed instructions pretty closely, but used fresh squash roasted while the risotto was cooking. Maybe it's my altitude, but risotto always takes 30 minutes and extra liquid for me. The sage was *really* strong; a little goes a long way. Other veggies would be yummy, too, like asparagus. Highly recommend this risotto!

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I made this recipe alongside filet mignon for my husband on this Valentines day, 2010. I made a couple of substitutions, I used Olive Oil margarine instead of real butter and I added a little bit more parmesan in the end. This recipe was so easy to make, I was able to make the risotto and grill my filets at the same time! You will barely taste the butternut squash, which for me is good because I love the creamy parmesan flavor, not being overwhelmed by another taste. It was suberb!

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I tried this yesterday and substituted Organic frozen Winter Squash, and it was excellent. Everyone loved it. Have had requests to make it again. Thank you.