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.
Winter Squash Risotto
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
15 Reviews for Winter Squash Risotto
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.
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.