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Joined Date: Aug 23, 2009
"This recipe is incredible simple and easy to make, although allow more than 30 minutes for the risotto to cook through. On medium heat it takes me at least an hour. I have made this twice this week and both times it was a crowd pleaser! Perfect for the fall and holiday season. Easily made vegetarian by substituting vegetable broth and not using pa"
"Delicious and very easy to make! The hardest part was peeling and chopping the squash, next time I will follow some of the other suggestions posted to cook the squash in advance to soften it. I used vegetable broth as I was making it for vegetarians and it was thick, creamy, and delicious!""