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.
Winter Squash Risotto
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
14 Reviews for Winter Squash Risotto
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!
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.
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.
My sister sent me the recipe over Facebook. She's been buying the squash pre-chopped, I bought a whole squash and she told me that I have to bake it before chopping. That should be specified in the instructions because it's taking a while for them to soften up and it was extremely hard to cut, even with miracle-blade knives.