Butternut Squash and Vanilla Risotto

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Tasty! I was skeptical about this recipe but it turned out tasty. I didn't have vegetable stock, but chicken worked just fine for me.

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I was a little apprehensive about adding in the vanilla, but am glad that I did. It was so yummy! Will definitely make it again.

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Love love love it. My squash didn't boil in 5 minutes, though, it took a bit longer. The vanilla seemed to permeate the dish and it was just wonderful. I will be making again!

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Love Giada, but my husband and I did not care for this at all! I We absolutely love her mushroom risotto but this one fell short for us and I love butternut squash, vanilla, etc. I guess just not all together.

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We ended up needing more liquid and added a more wine and broth until the risotto finally became creamy. But it turned out very good! My sister has a gluten allergy so we used gluten free broth...excellent dish for anyone with celiac!

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I made this as an addition to our Christmas dinner and everyone that tried it loved it! My extended family isn't very adventurous when it comes to food, and most of them hadn't had butternut squash before so they were hesitant. But it smelled so delicious and was visually appealing, so many of them agreed to try a small amount. Everyone went back for bigger helpings. I had to make some minor substitutions - 1 tbsp of vanilla extract instead of the bean and I used grape juice mixed with vinegar in lieu of wine. Risotto seems to be a four-letter-word on all of the competitive cooking shows but this was extremely easy to make and the leftovers tasted even better as the squash had absorbed more of the flavor. Delicious!

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We roasted the squash vs boiling...took a little longer but was well worth it! I've tried it both with the bean and the extract and the bean gives just a getter roundness to the flavor, but both are good! The 6 year old makes special requests of this!!

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Absolutely the best squash recipe. The only Squash recipe my kids beg me to make.

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Great risotto recipe! I think if you make it correctly you only need the 4 cups of broth it calls for. You have to almost continueously stir the broth in 1/2 cup at a time. I also subbed liquid vanilla for bean 1 tsp. & it added just the right amount of sweetness. I also roasted the squash for about 40 min in the oven seasoned lightly with salt pepper & olive oil. Our guests loved it & asked for the recipe. I paired it with a pecan crusted chicken & spinach salad. I love this fall dish & will make it again.

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Awesome. I used acorn squash instead of butternut (since that's what my garden had ready for me and used a dash of vanilla extract instead of a vanilla bean. It was great and got rave reviews from guests!