No ImageButternut Squash Risotto

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  1. Kate

    Success! I added sage sautéed in butter/olive oil as the topping. Another winning recipe.

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  2. Diana

    Added roasted squash at the end. Very good.


  3. Lauren

    I made this dish tonight and it was a big success. Next time I will chop the butternut squash in larger pieces.
    I also used 6 C of vegetable stock. I forgot to put in the last tablespoon of butter. And I didn’t use chives.
    Will make again.

  4. Sharlene

    I’ve always wanted to make risotto — what took me so long? This recipe was easy and so delicious! Thank you.

  5. keith davis

    im a chef in cornwall. i usually pre cook half of the diced squash by roasting it with sage leaves. Then puree the roasted squash and stir into the finnished risotto it makes a lot of difference i also deep fry sage leaves and place them over the top its divine!!!

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