Butternut Squash Risotto

Recipe courtesy Chef Rob Feenie of Lumiere in Vancouver
Show: Giada's Weekend Getaways Episode: Vancouver

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  • on October 06, 2011

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    I agree with everybody who said that there's too much squash in this recipe. I cut the recipe in half and used one whole butternut squash, and I should have used only half a squash (at the most. The flavors were lovely--I added sauteed mushrooms, grated in some nutmeg and added a splash of vanilla--but it turned out to be squash with rice rather than risotto with squash. Also, if you use short-grain brown rice instead of white rice, it means that you'll need about half an hour (or more and at least an extra cup of liquid.

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