Wonderful combination of flavors, my whole family loved this dish. However, my butternut squash cubes did not cook in 6 minutes, and I cut them a bit smaller than dice size. Could be because I had a larger squash and a lot of squash. I just kept adding time and kept checking it. I didn't want it to be too soft since I knew the continued cooking and stirring after I added the rice would continue to break it down. I also added more Parmesan cheese. Several family members had seconds, and were very complimentary about this dish. Will definitely make it again!
This is one of our favorite recipes. If I don't have hazelnuts around, I substitute chopped almonds. I also add chopped portobello mushrooms, sauteeing them just before I add the rice. Wonderful!
Fabulous. We used walnuts instead of hazelnuts. Tasted great but this took about an hour to prep and cook. Next time, I'll make sure to have everything ready before we start cooking.
Had no sage or hazelnuts so substituted with thyme and pine nuts which seemed to work well (although obviously original recipe may be better!) Very tasty and no cream, which is what I wanted. Cheers for getting me back into risottos.
Saw this being reviewed for PAC Spring 2008 and just had to give it a try as I love both risotto and squash!! Having never made risotto before I found it incredibly easy (just time consuming is all...but very easy). Super creamy texture with the rice part and adding crunch and textural change with the nuts and squash. Quite nice! I was looking for some stronger flavor though which is only reason I rated a 4 and not a 5...flavor was a bit mild. But this has deffinately turned me on to trying risotto again!!
Excellent risotto! Next time I'd love to try it with some added chopped bacon or ham. Thanks ElmerDog! Made for PAC Spring 2008.
I love risotto and I love butternut, what a combination! A good risotto with well-balanced flavours, plenty of taste without being overwhelming, equally good the next day! I might add a splash of lemon juice next time, but excellent as is. Thanks for a great recipe, made for PAC Spring 2008