Butternut Squash Risotto
Show: 30 Minute Meals
Episode: Holiday Cheer
Rate This RecipeRead users' reviews (30)
- Recipe categories: Rice, Grains, Cheese, Parmesan Cheese, Vegetables, Squash,
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Total Reviews: 30
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By ahndymac_11635059
palo alto, CA
on February 04, 2011
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Great and easy - I used short grain rice as I had no arborio, and it came out pretty well regardless.
By Peebsy-Weebsy
Western Maryland
on January 22, 2011
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I've made risotto hundreds of times, but never with squash. Not only did this look good, it tasted wonderful. Warm and creamy and so healthy. I substituted vegetable broth for the chicken broth to make it a vegetarian meal. I also used canned pumpkin in place of the butternut since that's what I had on hand. I skipped the butter and topped it with toasted pepitas instead of the cheese. Really good. A definite "make again" recipe.
By Lovable Amateur
Napa, CA
on November 30, 2010
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PUMPKIN risotto... replaced squash with 1 1/2 cups fresh pumpkin puree. 1/2 teaspoon fresh nutmeg. 1/2 teaspoon dry sage. Peeled and boiled 1/2 lb white pearl onions + 2 tablespoons butter. Added puree, nutmeg, sage, pearl onions in the last 3 minutes of cook time. Added cheese and served with roasted chicken breast and Ina's string beans with garlic. Perfect. Thanks Rachael for the idea!
By richelles_santo...
San Diego, CA
on November 25, 2010
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Soooo goood!! I wanted to make risotto to see what the fuss was all about. This was my first time making it and it came out awesome! I omitted the white wine, sage and nutmeg.
And used freshly roasted butternut squash instead of frozen.
By Adry10
San Antonio, TX
on November 04, 2010
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So tasty! We used fresh butternut squash but otherwise followed the recipe to a T. Easy to make and tastes delicious. Total comfort food.
By ccary60
on October 04, 2010
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Made this dish with canned pumpkin and it was delicious!
By lakoch5_9180103
Towaco, NJ
on September 23, 2010
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I used butternut squash straight from the garden instead of frozen. Just peel, scoop out the center and cut into small 1/2" chunks. Place on a baking sheet and mix with olive oil, salt and pepper. Cook in a 350-375 degree oven until soft, around 15 minutes. I mashed some with the back of a spoon before adding to the risotto.
By lisalindylu_2901751
Weston, FL
on August 06, 2010
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I made this because my mom is a vegetarian. I made it just like I saw Rachel do on the show, and now it is a staple for us.
YUMMO!
thanks, Rachel, for taking the 'mystery' out of risotto!
By megwoe_9593117
Lawrenceville, GA
on March 06, 2010
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This dish is very similar to something I had at a highly-rated Atlanta restaurant. Top with ground, browned sausage and you have a perfect comfort food. It takes a bit of patience and constant looking after, but it's not hard to make and most frozen butternut squash brands are fabulous tasting. I'd even serve at Thanksgiving.
By pjc62
Superior, CO
on January 07, 2010
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Well, it does take a while (like risotto always does. But I live in Denver so things always take longer. Plus I used more chicken broth than she did. But it was a hit with our family. My kids didn't realize it had squash. I didn't have white wine (I just drink red! but I had some madeira and it was fine. Added a bit of butter at the end. Also just sprinkled in powdered sage (just a little and pre-ground nutmeg.