3 Reviews

I am a risotto fan and this recipe didn't disappoint me. I used a small butternut squash and it's sweet silky texture melted into the creamy rice beautifully. The fresh thyme was the brilliant touch that made this recipe a 5 star. I made half the recipe and two of us ate every last grain as part of a vegetarian meal. Burp!

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Geema June 18, 2003

Excellent recipe. I used kabocha and dried spices. Halved the recipe for two, which was the perfect amount. Some tips: roast your squash. Such a wonderful aroma in your house and a much better, toasted flavor in your dish than boiling or microwaving. Add the wine first, then all your broth by the ladle and allow each bit to absorb before adding more [see my photos]. Add the final ingredients about 1 cup before you are done. They will blend in and heat up better. Reserve a little cheese and spices for the top after plating. Warm your plates if possible. Most importantly, have a helper, or have all your ingredients, side dishes [and a glass of wine for yourself!] ready before you start as you cannot stop stirring for more than a few seconds. Use a flat edged spatula so you can scrape the pan as you go. Have everyone sitting 10 minutes before you are done as it needs to be served immediately. Take it off the heat 1 minute before you think it's done, as it will continue to cook. It should pile up on your plate, but still seem slightly runny [see my photo on blue plate....this was overcooked by ONE minute]. Enjoy. It is absolutely delicious!!!!!

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az93 February 11, 2013

I used a Queensland Blue pumpkin. I cut it into 1cm cubes and roasted them until lightly browned. I also added 3 rashers of bacon and fried this with the onion. The pumpkin cubes are added once the rice is cooked. Hint: Keep a good supply of dried herbs in your pantry, so that if you run out of fresh - in this case the thyme - you can make a substitute and still have a very satisfying taste! The family loved this recipe!

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aquila1317 August 26, 2006
Roasted Pumpkin Risotto