Butternut Squash Risotto

  • keybomb26 Posted: 09/24/11
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    I was a little disappointed with this recipe -- only because CL's recipes tend to be very reliable. I agree with the other rater - the risotto itself was definitely bland. But thankfully the applewood bacon kicked it up on a notch. As a result, I wouldn't serve it without the bacon. I do plan on making this again.

  • Andreadk Posted: 09/29/11
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    Made this last night, my husband, kids and I liked it. I did add a cup of shredded parmesan (grated would work too) at the end to add flavor, thanks to the other reviews. It also took me longer, about 45 min of stirring! My fam loves risotto so every once in while I put in the effort. I would make this again but only with the parmesan. The bacon is a must too.

  • London1 Posted: 10/16/11
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    I am rarely disappointed with CL's recipes but this one was a dud. It was a lot of work with a disappointing result. Very bland and took a long time to make.

  • jonyc28 Posted: 09/20/11
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    Made this last night and it's good but a little bland. I'd add a little cheese, maybe parmesan. Also, maybe it's just me, but these recipes always take me longer to prepare than what's in the magazine. In this case, it took me about 30-40 minutes to peel and cut the butternut squash and then another 30-40 mins to make the risotto.

  • thethomps Posted: 10/07/11
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    I agree that this was a little bland, but I used unsalted chicken stock. Once I added a little more kosher salt toward the end, I thought it was very tasty. Next time, I will probably use vegetable stock for a little more flavor and add a little grated pecorino-romano to the top (along with the bacon, which I thought was a nice touch). The recipe definitely makes more than 4 - 1.25 cup servings, so keep in mind that there may be leftovers.

  • MeganGomez Posted: 10/08/11
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    I really liked this dish! I used fat free chicken broth instead of low sodium, and found the end result to have plenty of flavor. The savory chicken broth goes well with the mild sweetness of the squash, and of course the salty kick of the bacon makes the whole thing superb. I did think the fresh parsley was too strong and overpowered the other mellow flavors, so I skipped it for my second helping and it was much better. No cheese needed, it was rich and creamy enough on its own. Made a huge amount, will have lots of leftovers. Will make this again!

  • dlover Posted: 10/11/11
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    I agree with everyone else, this dish was pretty bland. I added sauteed onions and garlic. That helped a lot, but I wish I had added even more.

  • bbnycny Posted: 10/02/11
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    This is one of the blandest dishes Cooking Light has ever offered. It is the kind of dish that gives light and healthy a bad name.

  • LDaniel422 Posted: 10/10/11
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    I enjoyed reading the previous recommendations to improve the dish in the future, as I agree, it was a one-note dish. Maybe adding some ginger or sage along the way would have made it more intense, or using some white wine in place of so much lower-sodium broth would have improved the flavor notes without adding calories like with cheese. But I do appreciate the lower calories and high protein content of this recipe, and when served with the bacon, it works. It was also my first risotto and I was successful in achieving the creaminess yet structure balance. If you're like me, you don't like "wasting" food so when I realized my butternut squash was more like 5 cups chopped up rather than 3 cups, I basically just compensated by adding more water and then more broth later. I just didn't have a need to cook another cup or so of the the squash a few days later, so I decided to do it all in one. I thought the squash was pretty small and was surprised at how much it yielded. Good luck!

  • iluvmarvel Posted: 09/27/11
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    I thought this recipe was great! Granted, I added more salt than it called for (added salt to the water when boiling the squash) and added salt & pepper at the end to taste. Plus, I added a little mascapone cheese at the end for some creaminess. Plus, I didn't use the low-sodium chicken broth (I usually find that broth too bland). But in general, I thought it was a fantastic dish and my husband loved it too. You could easily add some parmesan or romano cheese as well. The bacon made it though, I would never make it without the bacon. A great fall dish.

  • aemiller Posted: 10/12/11
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    I agree with the other posts. This is a bland dish. My kids tasted it but wouldn't eat it. I does have potential if you add something with some flavor to it. It's a good idea but definitely is flat.

  • TrishVan Posted: 09/30/11
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    I anticipated this recipe being a little bland. So after I cooked the bacon, I used a TBSP (maybe 2) of the bacon fat to start the risotto. This recipe made so much more than they said it would, we're still eating it a week later so I'm not going to sweat about the bacon fat. I added a pinch of nutmeg also and passed cheese around. Wanted to make sure I liked the cheese with it; think Parmesan would have worked better than Romano but we always have Romano around.... Next time I will stir some into the recipe (1/3-1/2 cup probably since like I stated above, it made a ton!). Also, I needed to add another 2 1/2 cups stock to mine so I'll just make sure I'm prepared for that next time. Stirred the bacon in toward the end to disperse the flavor more and I think that helped. Oh and bought the butternut squash already peeled and cubed but I had to cube it smaller.

  • ehc0826 Posted: 11/01/11
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    I loved this risotto, but I agree it needs a bit of tweaking. I used the rendered bacon fat to saute 1/2 C of diced onions before adding the rice. I also added 1 C of grated parmesan at the end and substituted fresh thyme for the parsley. With those changes, I would definitely make this again.

  • ShwethaRishu Posted: 11/10/11
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    Good One

  • jfox102 Posted: 11/08/11
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    Way too much work for a dish that turned out very bland.

  • allieoooop Posted: 01/08/12
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    Very disappointing recipe... I've made risotto many times and love it but this was so bland, even with the bacon and parsley toppings. This was a genuine miss, especially for the amount of time/effort required.

  • LDombeck Posted: 01/16/12
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    This was a bit bland, but I attributed it to the fact that I used turkey bacon. It does need more flavor and would benefit from maybe sage instead (or in addition to) parsley.

  • tinasweep Posted: 02/29/12
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    This was a surprisingly easy and delicious risotto recipe. I cooked the rice in the leftover bacon grease, resulting in a yummy smoky and salty contrast to the sweet butternut. The risotto was filling and creamy without the additional of cheese and full of comforting flavor perfect for a chilly day.

  • oceangraeps Posted: 11/23/13
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    I've made this recipe several times, and although a bit time consuming, is always a hit. I do, however, alter the recipe a bit; I saute some of the diced squash when I cook up the bacon, then saute onions and the rice in some of the leftover bacon grease. I don't add the bacon and squash back until the end, and like many reviewers, add some parmesan cheese at the end because it doesn't really feel like risotto without it.

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