Saffron Risotto with Butternut Squash

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Sooo yummy! My hubby, who doesn't even like squash, LOVED this!

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This is one of my favorite go-to recipes! As a college student, I can't splurge the extra dollars on pancetta and saffron, so I leave those ingredients out and this recipe is still absolutely delicious and full of flavor. The roasted butternut squash is incredibly tasty (I even got my squash-hating boyfriend to eat it!. I cut the butter in half and other than that, I followed the recipe exactly. Delicious!

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VERY GOOD! THE BUTTERNUT SQUASH ALMOST NEVER MADE IT IN THE RISOTTO AS I KEPT PICKING AT IT. :

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My brother and I tried this tonight, it was amazing! My brother, who tends to overdo any good thing went overboard on the saffron. Even with that, it was very good. We decided to try it again later but with either the normal amount of saffron, or a little less. The oven roasted squash was amazing, in fact I'll try that again as a normal side for other dishes. We both thought that roasting longer and turning more often would put a better "crust" not the squash, making a better tasting flavor. We chose to dice 2 oven roast chicken breasts into then risotto when we added the squash. Try this recipe, it is VERY good!!

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This was my first time to make Risotto after watching it on Hell's Kitchen for years - EVERYONE loved it!! My teenage daughter, my gourmet cook sister-in-love, my lovely husband!! It was so tasty!! It was also my first time to use Pancetta!! What fun flavors!! I bought some frozen Butternut Squash from Sam's Club - just made that part a bit less time consuming!! Did everything according to directions - perfect!!

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I opted not to use the pancetta, though I'm sure it would be very good. I also used olive oil instead of butter and it was still absolutely delicious. The saffron gives it excellent flavor. This one is a winner- looking forward to the leftovers tomorrow.

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This is a really, really yummy dish. Used 1/2 tsp of saffron rather than 1tsp. Word of caution, this is a very rich dish with all the drippings from the pancetta and the 6T butter. Risotto is not exactly a light dish anyway, but.... We eat pretty light, but my husband just loves risotto. This particular dish was a bit heavy for us, but did not stop us from cleaning the plate. In the future, will perhaps fry the pancetta or some bacon in a separate pan at least half the time and maybe set a aside 1/2 cup or so of the butternut squash to serve to the side. The saffron does add a bit of sweetness and color to the dish. The pancetta, saffron and squash make for an interesting dish...almost like eating two dishes in one depending on the bite.

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I made a vegetarian version of this by leaving out the pancetta and using vegetable stock. It was good- nice flavors and very satisfying. However, I am not sure if the saffron really adds a lot to the recipe..I

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I have made many of Ina's recipes but this is a WOW! Not only was it easy but absolutely delicilous. This was my first attempt at risotto and it certainly won't be my last

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This recipe is amazing! I have made it 3 times and every time everyone loves it! Although, last time I made it I didn't use the Saffron and I think I prefer it without it. When I made it with the Saffron for Thanksgiving it added an overwhelming flavor. Perhaps as another review said to cut it to a 1/4 teaspoon or in my case I would eliminate it all together. I think it’s a preference of taste.