Risotto al Zucca:Squash Risotto

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Good basic recipe, though I think only one cup of rice is needed, not two and this made enough for 4 servings. I used one cup rice and 4 cups stock and the consistency was good. Other changes were that I used 1/2 an acorn squash, a small onion and lots of fresh thyme. At the end, I added a bit of cooked lobster meat I had on hand. It really worked well with the squash.

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This is my favourite risotto recipe, and I've tried a few. It's actually the only way I'll eat butternut squash (and enjoy it, anyway. The rice can be a little tough with only the four cups of broth, but I taste as I go anyway, so I always throw an extra smidge in at the end. I also cut the cheese down a bit - but only because the risotto is so delicious even with just the squash. Well worth the time spent standing over the stove. I serve it with roasted shrimp.

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I had to make some changes, but I was really happy with the final results. I diced up half of a previously steamed acorn squash and added it to the cooked onions. I also had to add more water to the chicken stock to have enough liquid to completely cook the rice. I skipped the butter to reduce the saturated fat content but kept the cheese since it's necessary to obtain the dish's signature creaminess. The risotto was somewhat bland at the end, so I added some dried thyme leaves, kosher salt, and black pepper. It ended up being very good, and I will make it again. Thanks, Mario!

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Very easy to make, although stirring in all that chicken broth is a little time consuming. Very impressed with the final product! Rich flavour and creamy texture, great colour on the plate. I had worried it might be too sweet but it wasn't. Will definately try it again.

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My rice was still a little hard and it seemed to take much more liquid than called for here. I think if I had gotten the technique it would have a really excellent dish.

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Perfect balance of texture and flavor. Easy to make and simple ingredients. My hubby says he doesn't like squash but he loved this, said it was really good.

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The squash is a perfect complement to the rice. We used butternut. Wonderful!