Made this for dinner tonight. It was pretty good, although I wished it had a little more flavor. I felt like I had to add more salt and cheese than the recipe called for. I even suspected it would be a bit bland and sauteed a shallot with the squash. Also, the squash stayed pretty firm, I would have liked it to be a little more tender. A tip It may seem at first like there is too much squash for the amount of rice, but the rice expands and the balance ends up perfect.

FABulous! A few changes, though... added a chopped onion with the squash. Used hard apple cider instead of wine -- it was open. Omiited the sage and used Lupo Romano instead of Parmesan. Served it with http://www.wholeliving.com/recipe/cinnamon-spiced-moroccan-chicken It's a keeper!!

What can I substitute for the wine?

Very good for my first attempt at risotto. I halved the recipe and found it to be a bit dry. I was steaming vegetables at the time and added the extra water from the pan to the risotto. Still undeniably creamy and comforting. Looking forward to the leftovers.

Sooo good. I first made this at our cabin last summer. It was so good I made it for breakfast the next day. It is a great vegetarian side for Thanksgiving (if you need one). You can also put in in ramekins for a personal touch.

Yummy! A new 'comfort' food favourite! Adjustments: I cut the parmesan to 1/4 cup and swapped 8oz of stock for 8 oz of water, to make it a little more kid-friendly and less rich. I used 1/2 teaspoon of dried sage leaves too! Everybody loved it, even the kids. I would make it again, for sure!

This was soo delicious! Very easy, although time consuming. My fiance said he though it was one of the best dishes I've made. Finding fresh sage is worth the effort.

This is a relatively easy risotto recipe. The butternut squash really makes it savory and gives it a nice consistency. It can be made vegetarian by using vegetable broth. It comes out just as good.