Butternut Squash and Vanilla Risotto

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Are you kidding me????? This was absolutely mediocre, at best. I don't know who these people are that are giving 5 stars but I would venture to say they are being paid by the Food Network to rate the recipes at such. Be prepared to double the amount of stock added to the rice and add salt, pepper, and whatever other seasonings you may fancy. This has NO flavor!! I wish Food Network and its "celebrity chefs" would realize that people spend good, hard earned money on these recipes. If this is the best you can do, then throw in the towel.

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Fantastic! Added a clove of garlic, and my flat leaf parsley ended up being cilantro (oops, but it was amazing anyway. Making it tonight for a friend and adding shrimp!

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This recipe is a keeper....great, sweet, and creamy risotto

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This was delicious! It was so creamy with the vegetable broth! The vanilla was a great addition but i only added a splash of extract into the broth instead of the bean (because i didn't have one. Definately will keep this one!

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I just made this Risotto and it was yummy! I had to tweek the recipe as well...I used pure vanilla extract instead of the vanilla bean. I also didn't have any white wine on hand either. However, it turned out yummy anyway. I paired it with my spicy black eyed peas : I will make this recipe a staple.

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I love this recipe! I didn't have vanilla bean handy but it was still so good, no one noticed! This will definitely be made in my house on a regular basis.

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I really liked this sweet risotto. Its a great, unusual dish. I hate when people review a recipe and then say that they made a bunch of changes....but I did substitute vanilla extract for the vanilla bean...I didn't have a vanilla bean and it was freezing outside when I was making this dish, so I didn't want to go to the store. Never-the-less, it was delicious even with the slight tweek. I served it with Giada's turkey osso buco and it was a perfect meal for a cold winter night.

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I've never been a huge fan of butternut squash but I the picture and title just looked and sounded very good! I LOVE this recipe! Just the right amount of butternut squash and it tasted sooo good!! I've been craving this recipe ever since I made it!! I will be making this recipe for years to come! Thanks Giada for a super recipe!

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I had to cook the squash for longer than 5 inutes in the broth, and next time I 'd use a little less squash. I added 1/4 cup of half and half with the cheese at the end. It was an excellent Mother's Day dish for my wonderful wife!

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I was looking forward to making this but it didn't turn out as expected. Definaetly too much vanilla taste in risotto. It's not one I'll make again