Saffron Risotto with Butternut Squash

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Delicious!!!!! I kept eating even though I was completely full. I used only one carton of stock from TJ's which was only 4 1/4 cups and it was completely fine. Didn't even use the pancetta as I do not eat much meat. Decadent. It was my first time making risotto. So proud! Thank you Ina! You are the best!!!

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This is amazing! I just went to Turkey and bought the really good, really fresh Saffron and just HAD to use it right away. I had just made Chicken Stock so this seemed perfect for tonight. I can't believe how simple it was, time consuming, but not complicated. A must try for everyone! Thanks Ina!

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I loved the recipe but used 4C chicken stock and will probably use even less next time because I think it made the rice too soft. Or perhaps (since it was my first time attempting I just haven't gotten the hang of risotto/rice. I also added asparagus and some shrimp to make it a full meal. Very recommended.

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Have made this recipe twice, and it os ver good. Used 1 1/4 C risotto, as that was what I had. Did heat 6 C of fat free chicken stock, only needed 4C. I would also cut the saffron to 1/4 to 1/2 tsp next time, as well as less salt and less butter. My husband had never had butternut squash and he is now a big fan of it.. Will definitely make it again. Thanks Ina.

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This is a favorite recipe. We use country bacon that is very meaty and cook the bacon first to discard most of the bacon fat. I agree that less salt and only half the butter should be used. And risotto doesnt need to be stirred constantly. Trader Joes has reasonably priced saffron.

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This recipe is wonderful. My only modifications are WAY LESS salt, and not quite as much stock, maybe 4-5 cups. Just keep adding the stock until the risotto is al dente, but don't feel the need to add it all. Wonderful dish though! Served with rosemary grilled lamb chops and homegrown beet greens. Yes, Saffron is "expensive", but the flavor is incredible and worth it.

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WOW. Delicious and not too difficult to make which was a great surprise. I used half the amount of butter and it still tasted rich and delicious! I think 6 cups of broth was kind of overkill, next time I will use 4 or 5 cups at the most. I had barely a pinch of saffron left in my spice cabinet so I didn't use the full teaspoon but it still tasted amazing. 1 teaspoon of saffron seems like A LOT especially considering that at Trader Joe's it costs about $6 for a small jar that has less than a teaspoon of saffron in it. If I do use saffron next time, I will definitely only be using half a teaspoon or less. My mom has been cooking with saffron her whole life and I've never seen her use more than a pinch of it at a time. A little saffron definitely goes a long way. Overall though, a fantastic risotto! Will definitely make again and again!

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The texture of the risotto was great and the squash worked really well in the dish. I liked cubing it instead of a puree as you find in some other dishes. I would suggest reducing the salt in the dish especially if you don't have low sodium broth/stock. I used a combination of both and it turned out great. I don't think it is necessary to put tsp1 tsp on the squash and 1 tsp in the risotto in any case. I used about half of that. You can also cut the amount of butter in half. However, I am not used to cooking with saffron. I don't know if we used too much or simply don't like the taste of saffron but we probably won't be making it again. I give it four stars because it turned out well in every other respect.

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This was delicious! I found the instructions easy to follow and accurately timed. This is a new fall staple.

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I like making risotto and this was delicious!