I roasted the squash first, which made it easier to cut and also allowed the sweet flavor of the squash to infuse the risotto.
Winter Squash Risotto
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
14 Reviews for Winter Squash Risotto
I followed another reviewer's advice and cut ths squash into smaller cubes. I could't find shiitake, so I used small portabella, and fresh thyme, along with homemade chicken stock. Very tasty, very satisfying.
This was delicious. I added a little extra squash, as well as some vegan "ground beef". It was satisfying and made for a good dinner by itself.
This recipe was so tasty! I have never cooked risotto or cooked with butternut squash but this recipe was easy. I cut the squash in 1/2" cubes and it came out perfectly. Otherwise, I followed the instructions exactly. The saffron added great flavor. I was surprised at how the flavor of butternut squash ran through the entire dish making it almost candied. I highly recommend.
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.