2 Reviews

One of the best risotto dishes I've tried! I used vegetable stock instead of the chicken broth. I also pan fried a few of the leftover sage leaves in butter and used these as a tasty edible garnish to place on top of each serving. I also added 1/3 cup of the parmesan cheese to the risotto and reserved the remaining cheese to sprinkle on top. Brilliant recipe. Thanks for sharing.

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Shannon Cooks December 08, 2007

I cut the work down by using pureed pumpkin in place of the butternut. This took 40 minutes to cook. I added diced carrots 1/2 way through cooking for texture. The cheese was very overpowering I`d advise to use 1/2 and add to taste.

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Rita~ December 09, 2005
Butternut Squash Risotto With Sage