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rlvarady

Member since Jun 2012

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Reviewed Butternut Squash and Vanilla Risotto

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super easy to make. I didn't have vanilla bean so I used vanilla extract instead. I was nervous about the vanilla but it was hardly noticable. I wasn't sure I had cooked the squash long enough so I left it in the broth and added it to the risotto when I put the remaining broth in. In the end everything came perfectly delicious!"

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