Saffron Risotto with Butternut Squash

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I really like good risotto, butternut squash and most roasted veggies in general so I had high hopes for reallllly liking this dish. Ina Garten has many recipes that are spot on for my taste so I approached the meal hopeful and with a happy heart. Following the directions as given produced a good dish of risotto. I was hoping for a really good or great taste and was a bit disappointed. I even tried it the day after to see if it improved any after sitting a bit. If I ever make this again I will try reducing the butter and the salt like so many reviewers suggested. Maybe that will improve the dish.

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Delicious. Next time I will put half of the saffron and half of the salt.

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Made this yesterday and everyone loved it! It is perfect for fall. One of my friends is vegetarian so I left out the pancetta. Still tasted great. I'm sure it'll be even better with the pancetta. I used sauvignon blanc for the wine.

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Absolutely delicious, even without the saffron.

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This was absolutely fantastic. It took longer for my risotto to come together than the recipe says, but it was still great. I used chopped fresh sage instead of saffron (thanks to another of Ina's butternut squash recipes but it's obvious that the saffron would be great also.

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I've never made risotto before, so maybe I lucked out with this recipe - while it did take a bit of time to come together, it was by no means diffucilt and the result was delicious. I actually roasted the squash a few days before and put in in the fridge to make it easier on myself later - then warmed it before adding to the rice mixture. Although several reviewers indicated they reduced both salt & butter, I left these as-is. Perhaps the difference is that I had smoked ham on hand that I used, wich resulted in less "fat & salt" in the pot than would be the case otherwise. This recipe made me wonder why I so often see Chef Ramsey screaming at trainees over poor risotto - it was so straightforward and yummy!

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No question about it: this is a crowd-pleaser. Stick to the recipe, or deviate by using less salt if you're using high-quality ingredients. And if you don't own a dutch oven,...give yourself that gift before you attempt this. It really does make a big difference in how the rice soaks up the liquids and the entire dish cooks/comes together. I live in France, and have the pleasure of using farm-grown butternut squash, fresh 'lardons' from the butcher, and the best olive oil. Even still, if you're patient and use a good, heavy pot (and the best ingredients you can find,...you can't go wrong.

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This is an amazing recipe! I followed advice from other reviewers and halved the butter and did not add any extra salt (I did lightly salt the squash when it was roasting. I also used half a teaspoon of saffron and found that there was plenty of saffron flavor. Next time I may even add a little less saffron. What a great recipe and not very difficult.

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So so so good. Did not need as much chicken stock as recipe called for - and a little time consuming... but delicious!!

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Delicious.