Saffron Risotto with Butternut Squash

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Perfectly creamy and fragrant risotto for autumn. Don't skip the saffron. It's expensive but far less than a risotto dinner for 6 people at a restaurant. Use the leftover saffron in your soups. I skipped the butter (had enough bacon grease, added 2 cloves of garlic with the onion, and didn't add extra salt or pepper. I added shrimp along with the last ladle of broth. A few chopped fresh sage leaves rounded out the dish with great Fall flavor.

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This recipe was easy to make and both my husband and I really enjoyed it. This recipe is going in my "keeper" file.

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This was GREAT! Very impressed with the taste and how easy it was to make.

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Delicious!

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Delicious, easy to make, delicate and elegant. Love this recipe! We pair it with 4 grilled jumbo shrimp per serving and the combination is unbelievable.

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This was delicious and perfect for serving to guests.

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I just made this and it was amazing. The only change I made was as suggested by others, I added the butternut squash with the last of the chicken stock so it would blend in better. So delicious, will definitely make it again.

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I've made this several times, special occasions as well as for family dinners. It is truly a wonderful and easy dish. It does take a little time but it is well worth it. Several of my friends make it now! Everyone loves it.

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I love risotto but hadn't made it before. I used bacon instead of pancetta, white onions instead of shallots and didn't have any saffron but otherwise followed the recipe. It was hearty and delicious and not too difficult to make! I served it with grilled chicken and a salad

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I've made this risotto multiple times now and have not been disappointed yet! After the first couple of times of making it, I've decided to not add any additional salt as the pancetta and parmesan cheese make up for the salt in this dish. I've also never added the saffron....but I did just order some so the next time I make this I'll be sure to try and see if the saffron makes a big difference in the taste. I add the squash while the very last couple of ladles of stock are finishing cooking...this helps to make sure the squash gets nice and incorporated into the rice otherwise it stays a bit chunky. Also, this dish is very rich and is a meal in it self and it's so tasty you don't want to stop eating it.