Pumpkin Risotto

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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.

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As for the previous review: 45-50 min. at about 375 degrees should do the trick for the half squash that gets roasted. Don't forget to slather on oil, salt and pepper.
The recipe, however, doesn't mention salting the risotto. Definitely add salt and pepper throughout the cooking process, then check at the end to see if it needs more.
This is what a good risotto should be: good and simple. Cook the winter squash ahead of time and refridgerate to make it even simpler.