Butternut Squash Mushroom Risotto

Use a 12" deep skillet or you'll run out of room

Didn't follow the measurements exactly and added some miso as suggested by others.

Added lots and lots of spices to the squash while cooking since most of the complaints were that it was dry. (Paprika, dill, salt, pepper, onion powder, garlic powder) Also didn't have a blender handy so I used a potato masher (it worked well).

Bland, not much flavour, not special at all

It was okay, though it lacked flavour a bit. I fixed it by adding some shiro miso. It's simply mushroom risotto, but with some pumpkin stirred into it.

This was so good!! Can't go wrong with rice and mushrooms!

Definitely try steaming instead of baking the butternut squash. It's faster.

we have half the risotto to make arancini later! beautiful taste and we didnt take the mushrooms out (because i forgot)

Delicious! Lasted us (2 people) a long time. By day 4 I was starting to get sick of it, but overall very yummy.

Very tasty, simple dish.