Pumpkin Risotto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked this recipe for a book club dinner and everyone loved it. I used a good chardonnay, and you could taste it. The recipe was easy, but allow enough time. It sat in the pot for awhile and was still fine. People couldn't believe I started from "scratch"!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made no changes to this and it was fantastic! I've made risotto before but WOW I'm a happy girl. Perfect for the fall.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this recipe so many times and it never ceases to disappoint. It is one of my favorite comfort foods by far. Thanks again for making me seem like a MUCH better cook than I really am!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing. Loved it. I used fresh pumpkin puree and white acorn squash chunks, i used rice wine for the wine part. Thats all i had. It worked well. I would say that it may be allright with half the butter called for. The best risotto i have had in a long time. Thanks Food Network! This is a perfectly well rounded dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe tastes AMAZING!!! Like any risotto it is time consuming, but well WORTH the wait. I added a touch of salt, pepper and thyme as I thought it needed just a little more flavor. I am so excited to eat this for the next couple of days. I used butternut squash like the recipe calls for but absolutely think you can use pumpkin. Perhaps add a little cinnamon or nutmeg to the pumpkin. This is a MUST try! Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Joan - it's called pumpkin risotto because in many parts of Europe their pumpkin is what we consider squash (like butternut. I believe Wolfgang Puck is Austrian.

I loved this risotto but I did use actual pumpkin (to us Americans because I had had a pumpkin risotto 5 or 6 years ago that I STILL think about! This was exactly how I had rememberred that dish: creamy, a little sweetness and a little savory, mild without being bland. The flavors taste complex, it's funny how the simplicity fools you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Coming from Europe, it sometimes is a bit of a gamble to "play with" the American traditional Thanksgiving dishes, but I dared.

I followed the recipe quite closely, and turned out a wonderful smooth, pretty autumny-colored risotto, which went so well with the turkey. I cut the butternut squash in quite small dices and pan-fried them to they were slightly brown, and adding them last minute to the risotto kept them firm and crispy. The texture was really extraordinary.

My dear American friends have asked for the recipe, and I have a feeling I am inviting again next year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I must say it turned out better than I expected. It was a bit of work and preparation but it is a restaurant quality that you get in the end (on top of that "real Italian" restarant quality. The rice I've used was another Italian risotto rice - Vialone, nice, slightly darker than Arborio, very forgiving, even if cooked longer keeps firm grain. The texture of the risotto is great, creamy but not too heavy. The two states of the squash - puree and cubes give sweetnes ballanced out with the bite of the cubes together with the wine and Parmigano.
I worked great with grilled duck breast. Oh and rioja! Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a nice dish. I had never made risotto before and followed the directions going slowly so it would not burn. It had a nice flavor, was creamy and and the color was lovely. I did roast the squash whole in the oven at 350 for 50 minutes. Cooled, then cut it in half. Mashed one half and cubed the other half. Roasting gave the butternut sweetness. I only used 5 cups of broth, when it absorbed the liquid completely and was al dente. At the end when adding the parmaesan and butter I also added 1/4 cup heavy cream. It was a yummy dish, simple to make, just a bit time consuming. Definitely worth making again.