Butternut Squash Risotto

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This was a very tasty risotto, but it was not exactly what I expected from the name. I thought, being called "butternut squash risotto" that it would taste more like butternut squash. The flavor of the cheese far overwhelmed the flavor of the squash. The only other issue I have with this recipe is that in the picture you can clearly see chunks of squash. When I made it (following the directions exactly the squash turned to mush. While I very much enjoyed what I ended up with, I do feel like the picture and title are misleading. It would be more appropriate to call this a "cheesy squash risotto" or something of that nature.

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I so enjoy the process of making risotto from scratch that I was a bit surprised to see this recipe come from FN Kitchen. Even RR can make it from scratch in "less than 30 minutes." I don't know if anyone reading this watches NFL, but in my Chris Berman voice, I have to say, "Come on, man!"

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I made this dish last night for my mom and dad and it turned out great probably one of the top 3 dishes ive ever made i also did not use the pressure cooker method because A. i dont have one and B. i dont feel you should pressure cook a fine meal like risotto. i used about 5 cups of broth adding a half cup during evaporation and about 3 cups of water. i also used smoked gouda not aged and it worked wounderfully the arugula really makes this dish look and taste great 5 star meal!

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I used the pressure cooker method and it turned out fantastic. It is pretty thick but based on the risottos I have had in the past, I feel that's how it is supposed to be. Definitely a hit!

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Like Billy, I did not use a pressure cooking. I used about 5 cups of vegetable broth adding a 1/2 cup at a time after the first cup was absorbed. Took about a half hour. I put the last of my parmesan cheese in but either it wasn't exactly a rind or my heat was too high because it melted and some rice stuck to the melted clump. I removed it after this and was left with a great flavor nonetheless. Unfortunately, I added about 1/2 the gouda anyway and, while it was still good, ended up a bit too rich for my tastes. If you don't use parmesan, maybe it would be OK, but a cup seems like a lot. Will make again next time without the gouda.

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The squash, sage, arugula, and a good gouda made for an amazing combination of flavors. Don't use a pressure cooker though--defeats the whole purpose of making a risotto which is the process. I used about 6 cups veggie chick broth, add 2 cups after wine is absorbed, and then add 1/2 cup after each previous addition of liquid is absorbed. Takes longer but you're making a RISOTTO not a boxed rice dish...

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I made this today during a big snowstorm. It has an amazing full flavor and is absolutely delicious! I added chicken to make it a full meal which turned out great! Very easy and very impressive!

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I have never made risotto before and this was really easy even the kids helped.
It was delicious. We substituted the arugula with spinach and it was great