Comments on: Oven Baked Risotto with Butternut Squash and Candied Rosemary Walnuts

By: Courtney Johnson

Courtney Johnson — Sun, 02 Feb 2020 13:52:02 +0000

1/2 c wine goes in at the end but where does the other half go? I’m making this recipe right now…

By: niki

niki — Sat, 02 Nov 2019 20:23:57 +0000

Just made this and the flavor is outstanding. Used store-bought candied walnuts. I cheated and preheated the oven while cubing the squash.
In my oven, it took 40 minutes to bake total and the rice was still at a nice chewiness. I added the 1/2 c of wine at the end, but didn’t know when to add the initial 1/2 c? (I skipped it, it turned out fine.) I’ll ease up on the sea salt next time and maybe go with half as much. Thanks for sharing the recipe, I think it will make its way onto our Friendsgiving or Thanksgiving table.

By: Christina

Christina — Fri, 01 Nov 2019 00:12:20 +0000

This was delicious, but took a full hour of baking time in our oven (which I set at 425 degrees because it does run a tiny bit cool). At 30 minutes the rice was crunchy and it looked more like soup.

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 31 Oct 2019 18:43:32 +0000

Hello! The rest is stirred in after it comes out of the oven.

By: MARINA SALAMA

MARINA SALAMA — Thu, 10 Oct 2019 23:19:25 +0000

Hi there! Just wanted to clarify, does the first half of white wine go in with the stock and rice, etc at the beginning of the recipe?

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 07 Oct 2019 21:58:45 +0000

Hey Lana! So sorry the timing is off for you. Continue to cook then check after an additional five minutes. I will say I do take mine out when the rice still has a bit of chew and there is a bit of liquid left in the pan. The rice continues to absorb and cook the liquid. As far as the wine, you’re right, it gets stirred in at the end. SOrry that wasn’t on the recipe. I’ll edit it now.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 07 Oct 2019 21:57:16 +0000

Margarine will totally work.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 07 Oct 2019 21:56:34 +0000

Hey Sara! Every oven is a bit different. I’m sorry the timing was off. The rice should have a little bite to it and there will still be some liquid in the pan as it continues to absorb into the rice. Start by adding another 5 minutes then check after that.

By: Cat

Cat — Mon, 07 Oct 2019 21:54:42 +0000

this sounds all sorts of cozy, creamy, crunchy sweet fall comfort food and i can’t wait to make it!!

By: Sara McPhee

Sara McPhee — Mon, 07 Oct 2019 01:27:29 +0000

Hi Ashley! I’m making this now but after 30 minutes in the oven, the rice isn’t done and there’s still a LOT of chicken broth that hasn’t absorbed. Could you have the amount of time in the oven wrong?

By: Lana Quinn

Lana Quinn — Sun, 06 Oct 2019 02:44:18 +0000

I think this recipe needs some tweaking. It has been in the oven for 30 minutes and nowhere near ready to come out – way too much liquid. And that’s without the initial 1/2 cup of wine as it wasn’t mentioned in the instructions…

By: Sabrina

Sabrina — Sat, 05 Oct 2019 01:00:01 +0000

a very nice risotto, thank you, and congratulations on your one year cookbook anniversary!

By: Hannah G

Hannah G — Fri, 04 Oct 2019 19:47:21 +0000

I just got this cookbook back in August, and have cooked from it weekly since. Yours is the first bread recipe I’ve had turn out, and now I always have a loaf in the cupboard and dough in the freezer. All of the recipes I’ve tried have become almost instantaneous favorites, and I love how special everything feels without requiring much extra effort. Our pantry will probably never be without candied almonds again. Thank you for all the love you put into this book!

By: susan

susan — Fri, 04 Oct 2019 03:05:18 +0000

I soooo love a baked risotto. However due to recent health developments, my husband is on a cardiac diet which includes substituting margarine for butter. Will margarine work in this recipe? Or other suggestions? Thanks.