Winter Squash Risotto

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

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......

Create a Review

13 Reviews for Winter Squash Risotto

11/23/2009

Anonymous

This risotto was delicious & full of flavor. I ended up using an additional cup of stock, just fyi. Although any risotto is a time consuming procedure, it is definitely worth the efforts. And the best part is drinking the rest of the bottle of wine you didn't use in the recipe.

Comments

11/12/2009

Anonymous

Yes, it is time consuming, I agree. However I think this recipe is worth it. I used the saffron and found this recipe to be very tasty! Leftovers were great the next day. Wonderful winter comfort food. Sip wine while you're cooking and you won't notice the length it takes to prepare.

Comments

10/29/2009

Anonymous

Very good and fairly easy to make. Like any risotto it is a little time consuming. Highly suggest chopping the butternut squash and mushrooms in small pieces. Didn't use the saffron. Oh, and the left overs were good the next day.

Would totaly make again.

Comments