Butternut Squash Risotto
Show: Food Network SpecialsEpisode: All-Star Holiday Spirit
Rate This RecipeRead users' reviews (27)
- Recipe categories: Vegetables, Butternut Squash, Grains, Rice, Cheese,
- recipe
- ratings & reviews(27)
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Total Reviews: 27
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By dawnfruci
on April 23, 2012
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This risotto is FABULOUS!! I could eat the whole thing in one sitting!! I was so pleasantly surprised by how tasty it was.
By francesmr
nevada
on February 18, 2012
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excellent... i added some saffron to the stock while it was simmering and roasted fresh butternut squash with garlic and olive oil and then added it while incorporating the stock. OMG this was too good
By livandlisa
the south!
on January 09, 2012
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love this risotto! super easy to make and delicious! i made it with the leftover roasted butternut squash i had already. yum!
By matproc_1532360
Cranston, RI
on December 01, 2011
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This was a great recipe and easy to follow. Definitely need to follow the time to make sure it cooks correctly.
By scubagirl14
New York City area
on November 08, 2011
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Easy to make but I will halve the recipe next time so there aren't any leftovers. I added a dash of ground cloves and next time I will put in Manchego cheese instead of Romano. Great recipe!
By vrutman_8096545
Tucson,, AZ
on November 04, 2011
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Tasty and easy to make, this is my go to risotto recipe. I steam the precut squash in the microwave.
By MsMarieB
New Jersey
on October 03, 2011
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Very nice and simple, will remember this one.
By Megory
on August 09, 2011
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Had this for dinner tonight with shrimp and asparagus. Very easy to follow. I only used about 1/2 teaspoon of dried ground sage. Will play around with parm and asiago cheese and maybe more squash or roasted when in season just to add a bit more flavor but I loved the recipe and would make it again.
By DLE 13
Annapolis MD
on May 02, 2011
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A good recipe - left out the sage because I was out, but it was still fine. Used cued fresh squash as a time-saver, but ended up roasting it in a pan in advance of adding it to the risotto to get some carmelization flavors going and added some cinnamon and nutmeg to get some extra flavor into the dish. Only surprise was that RR says this meal serves 6. Clearly the 6 in question must have been NFL lineman because the meal nearly overgrew the "large" skillet I used by the time I was done. I suggest using at least a 15" wide, 4" dep pan if you have one.
By Rachael Lynn
Vancouver, WA
on March 07, 2011
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This risotto was actually pretty good. It was my first time cooking risotto and I know I will definitely be making it again. However this recipe was a little too rich for me. The taste was amazing though. I would recommend making this. I'll do some of my own tweaks in the future.