Creamy Baked Pumpkin Risotto

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I have to agree with some of the reviews. The squash was still a little hard. I would recommend boiling them for a little while first. Other than that, it came out great!

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YUM. I omitted some ingredients like basil and onion because I didn't feel like going to the store. It was delicious!

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Agreeing with other reviews, this recipe has potential but needs tweaking. I used acorn squash instead of butternut, and used butternut squash puree instead of pumpkin. Cooking with squash before, I did not think that 30 min would be long enough. So I cut up the squash into cubes, put them in a baking dish with about 1.5 tbsp butter, chopped and spread over the squash at 400 for 20 min. This softens the squash, but not to a mushy consistency. After taken out of the oven I let sit and cool. Once cooled a bit, I combined all the ingredients listed, adding 1/4 c brown sugar. From there covered with foil, baked for 30 min at 400. Took out and stirred. Then baked for another 30 min. Was a little soupy at the top, but once stirred all together it was creamy and not dry. It turned out wonderful and was stated as "professional tasting".

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It took WAY longer to bake than noted, and even still, the squash wasn't done. Had a bad aftertaste. Not a very good recipe.

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I'm rating this recipe 5 stars because of the technique. It was absolutely brilliantly simple and delicious. However, after reading all of the comments I decided to tweak it a little. Decreased oven temp and increased cooking time to ensure creaminess. Added extra butternut squash. Replaced basil with dried thyme and a pinch of cinnamon. Stirred it up every 30-40 minutes until it was nice and creamy. At the end I added a few tablespoons of butter and a little parmesan. Didn't have mascarpone or cream cheese in the house. Husband LOVED it! Perfect Valentines Day side dish to the roasted pork tenderloin.

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This recipe has a lot of promise, when tweaked. First off, forget the baking idea. If you want to make risotto simple use a pressure cooker. Add a little olive oil to the base of the pot over high heat and slightly toast the rice (30 seconds. Then throw in the base ingredients, clamp the top, and wait. Once the valve starts rocking wait nine minutes and then cool immediately under running water. Then throw in the rest of the ingredients. I doubled the cheese. Made this for Thanksgiving and was asked for the recipe by several guests. Next time I plan on making it, I'm going to try sage instead of basil to see how that affects the flavor.

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This recipe was easy and my husband loved it. The recipe worked fine for me. Do not count the time it takes to stir the dish as part of the cooking time.

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The recipe was easy and a new take on a pumpkin dish. The rice, of course, is not quite as good as it would be stovetop, but the ease of the dish almost makes up for it. The basil was unusual, and if I make this dish again, I'd substitute more traditional spices of nutmeg and cinnamon.

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I honestly don't understand why this recipe has gotten so many negative posts. Mine turned out PERFECT according to her directions! I have made risotto the traditional way for years and this is the perfect shortcut for moms in a hurry. I cooked mine in a shallow 9x13 corningware casserole dish and it turned out perfectly soft and creamy (rice and the squash. It only needed 10 extra minutes and I did not add additional broth. I did add about 3 heaping tablespoons of mascarpone cheese (we love it and about 1/2-3/4c of parmesan. It was a HUGE hit, we all loved it. The flavor was awesome and the texture was very very close to the stovetop version. There is no doubt I will be making it again, and soon!

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Bland. The squash and rice were hard as a rock. Need to cook it longer and add more broth.