Butternut squash risotto from The Ultimate Rice Cooker Cookbook (10th Anniversary Edition): 250 No-Fail Recipes for Pilafs, Risottos, Polentas, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker (page 138) by Beth Hensperger and Julie Kaufmann

  • chicken stock
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute veal stock, or vegetable stock for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock, or vegetable stock for chicken stock.

  • kjrogers on February 24, 2019

    This did not work at all as described, at least not in my Zojirushi. I had to stop twice because the Zo threw up a "too hot" error message. And then the liquid was not at all absorbed in the time predicted by the recipe. By the time it all came together, much of the butternut squash had disintegrated. It was good tasting, but I could have made real stove top risotto faster and with not a whole lot more trouble.

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