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Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Arborio Rice, Butternut Squash |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
4-6 servings
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Ingredients
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Votes: 9
Rating: 4.78
Rate this recipe!
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This was delicious. The family loved it!
Quick and easy! Tasted great. We’ll definitely make this again!
Tasted pretty good. A keeper.
I have frozen butternut squash. Would that work? And would it cook for the same time?
Lovely risotto recipe! I used vegetarian broth and topped it with cheese, parsley, and pine nuts. Next time I will increase the thyme to 1 t.
Lovely recipe, I used vegetarian broth, then topped finished risotto with cheese, pine nuts, and parsley. Next time I will increase the herbs.
I made this and it was pretty easy to make but i must have done something wrong as it took about 15 minutes after it should have been done to get all the broth and water out.
I made this last night and it was very easy and incredibly delicious. I was pleased with how filling it was and was full from a good sized bowl.
So easy and delicious. I don’t eat much salt so I decreased to 1/2 tsp. I would definitely make this again.
This was delicious, will make again!
Easy to make, and delicious. I used Pacific Organic Vegetable Broth – its so good in these recipes!