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Success! I added sage sautéed in butter/olive oil as the topping. Another winning recipe.
I’m so glad you liked it Kate!
Added roasted squash at the end. Very good.
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.
I’ve always wanted to make risotto — what took me so long? This recipe was easy and so delicious! Thank you.
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!!!
Well, lesson one: either leave out the wine or make sure it’s dry. Lesson two: this recipe makes a whole lot.
I was looking for something more spectacular and flavorful. I don’t LOVE it, but it’s good.
It probably would have tasted better if you used dry wine.
This recipe will become a family staple. My 13-month old daughter LOVED it. I loved how simple the recipe was, just a few ingredients, easy-to-follow instructions. Thank you! I’m now addicted to your blog.
This was my first crack at risotto and it was absolutely delicious! My son who is not a vegetable eater was in love!
Thanks as usual Elise for a fabulous recipe!
So yummy!!!! I always use this site for recipes :-) I am wondering if I can freeze left overs?
I have found that risotto is best eaten right after it is made. Once even refrigerated the texture changes and never recovers. ~Elise
The best way to use these leftovers is to refrigerate them overnight, then form into tennis ball sized spheres and roll them in breadcrumbs (panko is ideal to keep from absorbing too much moisture). Brush with a bit of oil and pop them into the oven at 350F until warmed through / before the breadcrumbs burn.
If you’re feeling particularly indulgent, adding a quarter sized piece of parmesan cheese to the center of the balls will reward you with a nice gooey center.
Since this discovery I always make sure to make enough for leftovers!
Wow- my first try at risotto and it was great!!! Will use this recipie many more times :) Thanks!
This risotto was wonderful! I made it on a cold, snowy day and it was a huge hit with my roommates. Very simple directions to follow too. All that stirring was worth it!
I substituted sherry for the sauvignon blanc, and gruyere for the parmesan because that was what I had on hand. I also added some fresh thyme I found in the refrigerator. This was my first risotto and it was really good.
I made this last night and it was heavenly. My first time with risotto. It’s a whole lot of stirring but SO worth it. Yum!
This is DELICIOUS! I have a trick for those with hard butternut squashes. Poke a few holes in it, and microwave for 10-15 minutes. Let cool, then merely scoop out the guts and seeds, (and roast the seeds with salt later), and toss the guts into the compost. Then scoop the flesh and you’re ready to add it at the end with the last ladles-full of broth.
Conversely, you could use a well-drained, thawed box of butternut squash from the freezer section, and add it at the end instead of the beginning as well. It tastes really good, done either way.
This was my first try (and success) at risotto!! I come from an Italian family but for some reason they never made anything with rice so it was new ground for me. It was fantastic!! My husband and I ate so much that I didn’t even make the chicken that was the “main course”, lol! It was darn tasty and I will make it again for sure.
I just made this again with a mixture of butternut and acorn squashes (about 2 c. roasted and mashed), added after the wine, for the sole purpose of having leftovers for baked arancini (breadcrumb coating, mozzarella filling). Fabulous!
Oh goodness was this good! I softened the squash by cooking it in the broth for about 5 mintues, worked well. Thank you!
I had half of a butternut squash leftover after making Everyday Food’s squash and sage cannelloni, and this was the perfect way to use it!
I agree with previous commenters about par-cooking the squash ahead of time. My 1/4-inch dice (which I thought would be plenty small) could have been just a bit softer, but I didn’t want to over-cook the rice.
The dish was delicious though, and I have enough squash left to try your squash with browned butter and thyme! Thanks!
This is a wonderful fall dish. I made this as a side dish for an Apple Cider Roasted Pork Tenderloin; the flavors worked so well together. My guests raved about the creamy texture and wonderful buttery flavor of the squash. One reccomendation in terms of the squash; I would soften the squash a bit before adding to the risotto. I had to cook the squash a bit longer to make sure the squash was tender. It still worked, but next time I will throw the squash in the oven with some olive oil for just a few minutes. I will definately add this to my staple for my fall/winter specialties.
I’m not sure how this is working out with only 6 cups of stock. I’ve been making risottos forever, and my formula has always been 1 cup risotto to 1 quart (4cups) of stock. It comes out perfect every time. Perhaps this is why people are commenting that their squash isn’t cooked tender.
Made risotto for the first time ever with this recipe for a dinner party- it was a hit! The only thing I did differently was to sub olive oil for the butter in the beginning- I was worried about the butter burning. Thought about gorgonzola and reserved a small amount to try that, but thought it overpowered the risotto a little. Liked the parmesan. Thanks!