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Butternut Squash and Vanilla Risotto Recipe

Butternut Squash and Vanilla Risotto

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Average Rating:

Total Reviews: 123

Showing 51-60 of 123

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  • on April 16, 2010

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    i used chicken broth instead of veg and added garlic & mushrooms...was excellent..family / friends loved it.

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  • on March 09, 2010

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    I made this with the osso busso tonight and it was just great. i didn't have a vanilla bean so i just out in a little vanilla extract and it was just great. My husband and two little guys just LOVED it. Very tasty. I also scooped out the squash after the 5 minutes and roasted it in the oven until soft;, my family won't really eat crunchy vegetables (this is to your liking though. Thank you, Giada. This was a really nice dish.

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  • on March 09, 2010

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    I saw Giada make this dish last week on TV and I've been excited to try it! I loved the idea of the vanilla in the risotto. It was delicious, but there a couple things I didn't expect. I needed about 6 cups of vegetable broth, not the 4 called for in the recipe. And, cooking time was closer to 30 minutes for the risotto, not the 20 minutes noted above. The vanilla bean was surprisingly easy to work with, and it smelled amazing while simmering. But, I couldn't really taste the vanilla in the risotto when it was done. The squash could have been better too, actually. I love squash, so I didn't mind. But I think roasting it might accentuate it's sweetness and enhance the flavor, rather than simmering in broth, which seemed to take all the flavor out of it. I'm actually going to try the Barefoot Contessa recipe next and see if I like it better.

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  • on March 08, 2010

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    Made this for fussy husband who absolutely loved it. After re-reading the recipe I realized I forgot the vanilla but there is always next time. Had a wonderful sweetness that lingers on the palate. Now I just need to find the right accompaniment for that knock em out of the ball park dinner.

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  • on March 08, 2010

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    This made a lot, so with leftovers I put in 8x11 dish, added 6 eggs milk and topped with white and yellow cheddar cheese. Bake at 350 for 45 minutes. Everyone loved it!

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  • on March 03, 2010

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    this is the 2nd time I am preparing this dish! It was such a hit the last time - Butternut squash is easy to pass to family this delicious way!

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  • on March 01, 2010

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    I love to watch Giada cook! She is amazing. Everything she makes looks is easy to make, delicious, and healthy. Must of the time I'm abel to remember all the ingrediants without writing the down. This dish was sooo good and so easy to make.

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  • on February 28, 2010

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    amazing is all i can say

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  • on February 25, 2010

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    I followed the receipe completely. This is the first time I fixed anything with butternut squash and enjoyed making it. This will be one of my favorite recipes for special occasions.

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  • on February 20, 2010

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    I've made this a few times now and it gets better every time! As per some of the commentors' suggestions, substituting vanilla extract for vanilla bean seems fine (although I haven't used an actual bean yet, maybe I don't know what I'm missing!.

    It's really, really easy. Creamy and delicious!

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