Great recipe. Followed recipe with these adjustments: used a squash that I already had roasted so I didn't need the full 20-25 minutes, I diced the onion, and I used half veg broth and half chicken broth with a splash of white wine. There are just 2 of us, so we had plenty of leftovers for another dinner this week. I will definitely make again, but will increase the amount of cumin and coriander for more flavor like the other reviewer.
Butternut Squash and Pine-Nut Risotto
ArthurP Posted: 01/31/10
Chiccook Posted: 02/28/09
Very good! I did make a few changes. I used 1/2 tsp of each of the cumin and coriander. Also, used some white wine with the water and instead of slicing the onion, I chopped it. We loved it.