Butternut Squash and Vanilla Risotto

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Average Rating:

Total Reviews: 123

Showing 31-40 of 123

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  • on November 24, 2010

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    Wonderful recipe! Easy to make and all of our kids loved it! Thank you Giada for another homerun!!

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  • on November 15, 2010

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    As usual, Giada does not disappoint. This recipe is really easy but a little time consuming because you really have to babysit the risotto. This was my first time making it and it was delicious. The vanilla really adds something interesting.

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  • on November 14, 2010

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    FANTASTIC!!!! I had to make a few alterations because I was missing things.
    1. I had brown rice aborrio.
    2. I didn't have a vanilla bean so I used vanilla extract.
    3. I did add a dash of cinnamon!
    4. I was out of butter, but I had EVOO.
    5. I didn't have any stock but I had chicken boulionn so I made 4 cups using the cubes.
    6. Instead of 25-30 minutes, it took an hour, that's because of the brown rice aborio.

    Absolutely delicious!!! I will definitely make this again!

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  • on November 07, 2010

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    this was sooooo good, esp on a chilly day. The touch of vanilla left a wonderful hint in the rice and the fresh squash...very good.

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  • on October 29, 2010

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    This risotto was so tasty! I loved it. Perfect for a Fall/Winter dish. Highly recommend. I wasn't sure if it would be too sweet using the vanilla bean, but it wasn't at all!

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  • on October 28, 2010

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    I followed the recipe completely up until the end. I thought it was very good but need something. So I added a little nutmeg and just a pinch of ceyenne and black pepper. I think that this would be a great side dish to a spicy main dish.

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  • on October 27, 2010

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    We enjoyed this dish. Here is my full blog post on my site at mytastyhandbook.com
    http://bit.ly/dcqmFD

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  • on October 23, 2010

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    I have been doing the butternut squash risotto for a while and I have to admit this one with the vanilla was very tasty. I suppose if you didn't enjoy it you didn't do it properly.

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  • on October 23, 2010

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    This recipe is amazing - so delicious! Although the vanilla bean was rather expensive, the taste is very nice, and I think it was worth it. The onions were excellent as well, they really take on all of the flavors nicely.
    I used chicken broth instead of vegetable broth, and I left the squash in the broth the whole time the rest of the risotto was cooking (it wasn't tender enough at the end of five minutes.

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  • on October 18, 2010

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    Awful! The squash had no seasoning and the rice was very bland. No one liked this except for the dog.

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