Butternut Squash Risotto

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I love this dish but may have put too much parmesan in and found it overpowering the squash. Luckily I had some left over butternut squash from another dinner which I stirred in for future servings of the risotto and it was perfect! I will definitely do this dish up again and be a little more careful with the parmesan and perhaps use more squash than the recipe initially calls for.

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I haven't even written a review on here, but after making this, I just had to comment...it was incredible. Very simple and flavorful, especially if you make it along with the herb-apricot chicken from the same episode. The only thing is that I had to go to two grocery stores to find the boxed squash. Even my brother who doesn't like squash loved this!! HIGHLY recommended..

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Love this! Very easy to make! Everyone loved it and they were very grateful that I was serving a side other than white rice or french fries! Thank you!

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I made this tonite and it was wonderful! I always start my risotto off with leeks and shallots which gives it a great flavor. It was so good and creamy. My family loved it.
This was the easiest risotto I have made.

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I've made this twice--actually I made the whole menu twice and it turned out great both times. My husband said it's his favorite meal that I've ever made--and I cook almost every night. I can't believe how easy it is to make risotto! One thing to keep in mind when making this, though, it makes a LOT of food. Also, I added more salt than the recipe called for as well as quite a bit of nutmeg. Really helps bind the flavors together. :

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I'm not quite certain what exactly I didn't like about this, but perhaps it was the squash. I thought that this would be the part that would make it special, but the flavor just threw me off a bit. My son liked it, but it was just "ok" for me. I'm glad I tried it, but won't make it again. It's definitely easy enough, just doesn't rate that highly on the taste scale for me.

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I couldn't find frozen butternut squash anywhere, but I did find canned and used that instead.
I added slightly more sage than suggested and threw in about a cup and a half of chopped baby portabella mushrooms, and the flavor turned out alright. It was exactly what I wanted on a cold night, but I don't think this could stand alone. It almost needs some sort of protein to accompany it.

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My kids (5 and 8 loved this! It was my first time making risotto and it was suprisingly easy. Will definitely make it again. I might try the canned pumpkin that one reviewer suggested for a change but the squash was excellent.

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I make various versions of risotto and this was okay. The sage (and I used less than the recipe called for was overwhelming so I would leave it out next time. I could not find frozen butternut squash so I used a whole squash, cubed, boiled and pureed. It does make a lot unless it is a main dish. Not sure if I would make this again. I usually make with cubed butternut with no sage.

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I love this risotto! It is very easy to make and it tastes fantastic. I couldn't find frozen butternut squash, so I cooked a fresh one in the microwave and scooped out the meat. It came out GREAT!