Winter Squash Risotto

From EatingWell: September/October 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

READER'S COMMENT:

"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...

Comments

Comment	Posted
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.	1 week 2 days ago
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.	3 weeks 2 days ago

Comment

Posted

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.

1 week 2 days ago

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.

3 weeks 2 days ago