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Saffron Risotto with Butternut Squash Recipe

Saffron Risotto with Butternut Squash

Ina Garten

2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (215)

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Average Rating:

Total Reviews: 215

Showing 1-10 of 215

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  • on March 18, 2012

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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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  • on March 14, 2012

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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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  • on February 28, 2012

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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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  • on February 18, 2012

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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.

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  • on February 13, 2012

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

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  • on February 12, 2012

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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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  • on January 27, 2012

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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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  • on January 13, 2012

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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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  • on January 03, 2012

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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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  • on December 30, 2011

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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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