Comments on: Butternut Squash Risotto

By: Roxanne

Roxanne — Fri, 15 Apr 2011 03:01:52 +0000

Instead of Parmasen, I used 2 wedges of laughing cow cheese and melted it right in with the risotta. It was creamy and less fattening. Any other way, this recipe was surely simple and delicious!

By: Buks

Buks — Thu, 03 Mar 2011 05:09:35 +0000

I tired this and it came out yummy! I just added some marjoram because I felt it needed an extra bit more “Italian”. The left overs the next day was even better!

By: Steph

Steph — Thu, 09 Jul 2009 19:45:29 +0000

Can you recommend a cheese that would work with this that is non-dairy?
I CAN eat cheese, but am lactose intolerant.. trying to cut it out as much as possible.

By: Jeanne

Jeanne — Wed, 22 Apr 2009 10:56:47 +0000

Ooh, I made this recently too and it remains oe of my favourites. Lovely pic!

By: Matt

Matt — Tue, 17 Mar 2009 16:05:08 +0000

Indeed, can’t go wrong with butternut squash, especially in risotto. I tend to add some chorizo too. I’ve always been told that you need to have splash of white wine when making risotto, did you notice it not being there? On a side note, where did you manage to get squash from at this time of year?

By: Hillary

Hillary — Thu, 26 Feb 2009 17:53:04 +0000

Looks really good! Way better than mine.

By: Becky

Becky — Tue, 24 Feb 2009 15:57:10 +0000

yum. i’ve tried a similar recipe from giada, and i love the creaminess and texture you get from the added butternut squash. the beautiful color doesn’t hurt either.