Butternut Squash and Vanilla Risotto

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So good! Admittedly, I made this after seeing it prepared on the show once without reference to the recipe. I left the squash in the broth for much longer than suggested and it turned out wonderful. A fresh sprig of rosemary left simmering in the broth is a great addition.

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This recipe is very good, but time consuming. The cubed squash takes closer to 15 minutes to cook in the broth (not 5 minutes like the recipe says. I cooked for 25 minutes, while adding broth, and we still felt like the risotto was a little under done, but not "crunchy." Would probably cook a little longer the next time.

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Love this recipe!! One of my standbys, especially when we have company visiting. Great as the main course or just as a side.

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The butternut squash does not cook to tender in simmering broth for 5 minutes, especially at 1-inch cubes, in the video giada is cooking the smaller cubes in med-high heat. And she was also using more than 3/4 cups of onion. Other than that the recipe was good. Unfortunately, I had to take out all of the squash from the risotto and cook it again in water/broth mixture with some salt. Once, I put the tender squash back in the risotto, my mom was very happy with food.

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A new family favorite! healthy and delicious! I like it with the vanilla but have omitted when I was out and still excellent.

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I love it so much, daughter even asks for it. So easy,, and im making it for the third time already. nice job.. love your show big big fan of yours..

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I wasn't a fan of the flavor combination in this, i thought the vanilla was an odd mix.

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This is really good. I've made it twice, both times for guests and they loved it. Both times used liquid vanilla rather than bean. Works just fine.

I had it the next morning for breakfast with a little maple syrup.

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This recipe is out of this world. The vanilla adds such a subtle flavor that is barely there yet clearly there would be something missing without it. I used oak-aged Chardonnay, which I found is just sweet enough so it doesn't wipe out the vanilla and butternut squash, but not too sweet and overpowering. A similar recipe, just much less refined, is in one of my older Italian cookbooks, so I take it this is an adaptation? That's when Giada is at her best, and when she is at her best she is extra-special.

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This risotto is unbelievably delicious and so easy to make! I left out the vanilla bean because I was not able to find it at my market. Next time I will try with the vanilla, but honestly it was so tasty even without it. Super easy to make and it tastes like you cooked all day. Delicious!