Butternut Squash Risotto

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I followed the directions and my squash was perfectly cooked, so I don't understand these reveiws.

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My squash wasn't cooked by the time the rice was done. Hint: the recipe doesn't call for defrosted frozen squash.

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This is a bad recipe.

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I had to make some serious adjustments to this recipe but I did manage to get it to work. I could tell there wasn't enough cooking time for the squash so I pre-cooked it some. The flavoring packet that came with the rice mix smelled bad so I replaced it with my own combination of herbs, mostly sage and marjoram with a little garlic powder. I totally agree with the person who cautioned to be sure of the quality of the Parmesan cheese. Once the recipe was adjusted it was great. People who don't mind undercooked squash or salty, musty flavorings would like the recipe as given, though.

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You can solve the problem of undercooked squash by simply using defrosted, frozen squash.

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THE RISSOTTO RICE MIX CALLED FOR DOES NOT EXIST IN THE REAL WORLD ONLY IN SEMI-CRAP WORLD. RISSOTTO IS MADE FROM ARBORIO RICE. AN ITALIAN STARCHY RICE. A REAL CHEF WOULD HAVE POINTED THAT OUT. A RICE MIX WOULD IMPLY QUICK COOKING WHICH RISOTTO IS NOT. WELL WORTH THE TIME THOUGH

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I wanted to make this because it was simple with not a lot of different flavors competing. Well, it was that and then some. Simple as in not much flavor at all! I read the reviews and precooked my butternut squah by boiling it for 20 min before I added it so it would be cooked. Still the lack of flavor made my husband say he didn't want me to serve it again.

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The squash did not cook through and was crunchy and disgusting. The flavors in the rice packet were a turnoff, too.

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Just like everyone else. Squash didn't cook and was crunchy when it came serving time. We picked out the squash, as the risotto itself was salty but actually pretty good.

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We like our rice very soft and mushy anyway so the squash was no problem for us. Our problem was that it came out almost unbearably salty! We ate it but no one liked it.