This was a pretty good risotto, not my favorite, but a good out of the cupboard meal. I made it more traditional style, heating up the broth on the side, and gradually adding 1/2 -1 cup at a time, letting it absorb, and adding more. I will make it again if I find I have to cook dinner without going to the store.
I was concerned that this recipe would not have enough flavor, and added some garlic as was suggested in the description, perhaps some rosemary would be a good touch as well? I think that cooking the rice in the olive oil (traditionally olive oil and butter together) is an important step that is missed in this recipe. It took about an extra cup of broth at the end to reach the creamy/tender texture of risotto. However, I was impressed with how the squash blended in with the rice, as it was very cooked by the time you're done. When I make this again, I will probably cook the squash in some broth for about 10 minutes in a separate pan, add the rice to the olive oil and onion(after the onion is cooked, cook rice about 2 min). I would put the squash/broth mix in after the wine step, letting the liquid be absorbed before adding more. I used vegetable broth and followed the risotto directions I'm used to in terms of adding broth--1 cup the first time and 1/2 cup each time after that. Even though I'd make it different next time, this was a great recipe for our Christmas Dinner of family favorites. My goal that led me to this recipe was a squash risotto that didn't involve roasting the squash first, to keep the day simpler. Thanks Kittencal!
I get tired of the typical bake in over with brown sugar winter squash recipes and this is wonderful. What a delicious way to combine squash and risotto. Delicious.
I love acorn squash and I love risotto, so this combination was brilliant. Perfectly cooked, creamy and delicious! Served with apple sausage.