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Winter Squash Risotto

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

Your rating: None Average: 4.2 (74 votes)

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......
Winter Squash Risotto

15 Reviews for Winter Squash Risotto

12/30/2015
Anonymous
Average for amount of work

I thought the recipe would be delicious but it was just average. For the amount of time it took me to make this and reduce the wine each time by 1/2 cup, I would never make it again. There are lots of other vegetarian recipes out there that make delicious meals.

Comments
10/27/2013
Loved this recipe

I roasted the squash first, which made it easier to cut and also allowed the sweet flavor of the squash to infuse the risotto.

Healthy and Delicious
Comments
02/04/2012
Anonymous

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.

Comments
01/09/2012
Anonymous
Delicious and creamy, not heavy

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.

Comments
12/12/2011
Anonymous
I loved this

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.

delicious
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