Butternut Squash Risotto

A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Butternut Squash Risotto
Review 1 for Butternut Squash Risotto
5 out of 5
5 out of 5
cwt55
,Marietta
,Ga
November 14, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Wonderful Autumn Favorite
November 14, 2012
For my first time making risotto, this really turned out well. The flavor of the butternut squash puree and caramelized shallots added so much flavor to this recipe. I actually started it in my Dutch oven and added 3/4 of the liquid, then baked it in the oven for 30 minutes. Really a quick way to jump start this recipe! Finished it out on the stove with rest of liquid, butter and parmesan cheese. Delicious!
Pros: Will Make Again, flavorful
Review 2 for Butternut Squash Risotto
4 out of 5
4 out of 5
Heidirse
,Geneva
,IL
April 14, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
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Awesome Recipe
April 14, 2014
Fantastic recipe made just as it is written.
For my tastes, I subbed Farro instead of Arborio rice to increase the protein content. I also cut the cheese in half as it's a powerful flavor.
Pros: Yield, Healthy, Appearance, Adaptable, Will Make Again
Review 3 for Butternut Squash Risotto
5 out of 5
5 out of 5
Uknee926
,El Dorado Hills
,CA
October 16, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Wonderful recipe
October 16, 2013
This is truly a marvelous recipe. Some additions I did where to dice up fresh butternut squash toss with some good olive oil, S & P and roast until the squash is cooked and then I pureed. I also used shallots and yellow onion for the caramelized onion. One last addition - a quarter cup of mascarpone cheese instead of adding in the unsalted butter at the end. Do not eliminate the brown butter sage sauce and fresh diced rosemary and sage - it is a perfect finishing touch!