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Winter Squash Risotto

September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (72 votes)

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.



READER'S COMMENT:
"This was really tasty. I would only suggest chopping the squash smaller or par-boiling it for 10 minutes before adding it, because it was just a tad undercooked when the rice was finally done. I am also in favor of adding more wine......
Winter Squash Risotto

15 Reviews for Winter Squash Risotto

11/26/2011
My first risotto

I'm new to this, and I think I did everything right, and it was delicious. I doubled the rice portion and tripled the mushroom portion because I had a surplus of both. I feel like the squash doesn't add much to the recipe, but it's also my first time experimenting with butternut squash. I did what others recommended - I parboiled the squash, and I think it may have been better if I made much smaller cubes of the squash.

Easy and delicious
Comments
11/23/2011
Anonymous
Came out great

Followed the recipe with a few minor changes. I did listen to previous reviews and cut the squash up smaller. Cooked it for longer than 5 minutes, just to make sure it would be cooked all the way by the end. Used baby bella mushrooms instead. Even though it's not "eating well," I added two tablespoons of butter when I added the cheese at the end.

Budget friendly
Comments
06/09/2011
Tasty and easy!

I really loved this recipe. This was my first risotto recipe that I made it myself and I absolutely loved it. The risotto came out very flavorful and creamy - it did take time to cook up but recipe and ingredients are simple enough that I didnt' have to buy any extra herbs and seasoning that i might not use again. Great budget saver!

healthy, great lunch and dinner
Comments
01/31/2011
SO good!

I used sauteed summer squash instead of butternut, and added some cooked chicken strips in the last addition of broth. It was great, and a great next-day packed lunch too.

Reheats well, savory and delicious
Comments
12/07/2010
Anonymous

This was really tasty. I would only suggest chopping the squash smaller or par-boiling it for 10 minutes before adding it, because it was just a tad undercooked when the rice was finally done. I am also in favor of adding more wine...perhaps 1 c., rather than just a 1/2 cup.

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