2 Reviews

This is delicious! I had a butternut squash risotto at a restaurant in England and was looking for a recipe to replicate it at home and this is it! The only things I did differently were to use EVOO to cook the onion and rice with and to roast the squash instead of all the butter (but I did add about a tablespoon at the end with the cheese for a creamy finish) and I added fried sage leaves on top as a garnish. Next time I'll take a photo, because it turns out so pretty, too. Thanks for the recipe!

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Tracyinthekitchen January 05, 2012

Yummy. (I think you meant "serves 4 for a main dish and 6 for a side," but I figured it out :) This was quite delicious, and my daughter, who loves risotto but hates squash, didn't even realize she was eating a dreaded "vegetable."

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SheCooksToConquer September 20, 2007
Butternut Squash Risotto With Sage Mangia! , Mangia!