Butternut Squash Risotto

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Delicious. The second time I made this recipe, I cut the oil, butter and cheese in half, and it was still very good. It yielded about 8 cups, which made it about 8 Weight Watchers PointsPlus per cup. Advice: Use a wok - there is no way this fits into a medium skillet.

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This was delicious! I used pre-cut butternut squash in the produce section - not frozen like recommended in the recipe. While cooking the risotto, I cooked the squash with a splash of water on in a covered pot on stove. When the squash was tender, I mashed it and added it in during the last 4 minutes of cooking. It came out wonderfully!!

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Easy and delicious

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This was my first attempt at making risotto, and it was much easier than I expected. I used leftover butternut squash, and because I wanted to use this as the main course I also added some leftover chopped ham. It was delicious!!

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I really liked this! I also roasted my squash with olive oil, salt and garlic powder while the risotto was cooking. I did not use sage b/c I didn't have any and it still turned out great! If you like butternut squash soup, this is for you!

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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.

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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

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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!

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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.

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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!