Saffron Risotto with Butternut Squash

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This dish is simply too good, but it takes quite a bit of work. I think the 40 minutes thing is only possible if you're either a professional chef or already have the butternut squash broken down when you start. Anyway, my girlfriend has always thought my cooking was decent, but she's going crazy for the risotto. She ate it several nights last week (it keeps really well, too and asked me to make it for her again this week. This recipe really is a winner.

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I made this for dinner last night on the spur of the moment, without the pancetta or saffron because I didn't have either on hand. It was delicious! I generally oven roast butternut squash anyway but make it into soup, because it's one way of getting my husband to eat it. The two of us ate almost all of the risotto, served with slow roasted salmon and asparagus. I'll probably have to beat my husband to the leftovers for lunch today. Next time I will try it with the pancetta and saffron, but I can't imagine it could taste any better.

Hint from Cooks Illustrated for the reviewer who wanted more of a squash-ier taste: While the squash is roasting, infuse the chicken stock with the seeds and stringy pulp on a low simmer for about a half hour then carefully strain through cheesecloth.

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Excellent recipe! I followed it to the tee with the exception of the butter, I did what others recommended and did 3 tablespoons of butter and 3 tablespoons of olive oil. The risotto is fantastic, but the star is the butternut squash. Some said that the recipe made the squash an afterthought, I think it really highlighted it and made this risotto a notch above.

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I definitely felt like there would be more butternut squash flavor to this, but the other ingredients (chicken stock, butter, wine, pancetta, shallots overwhelmed the butternut squash. I had a few bites of the seasoned squash after roasting and I thought that alone tasted better than the entire dish. My boyfriend loved this dish, but I wasn't blown away. For as much time and work that went into this, I was really hoping for something that knocked my socks off. I would omit the wine and pancetta next time and use half the butter. The wine didn't work with the rich flavors of the squash, parmesean, and butter as well as I'd hoped. Just a thought, maybe using half butternut squash soup and half chicken stock would really kick up the squash flavor in the risotto? I'm going to try that next time.

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This was the first time I ever made Risotto. One change I made was to use three tablespoons of EVOO and three tablespoons of butter. I loved the creaminess of the overall dish and the texture of the rice. I also thought the butternut squash was yummy.

However, I felt like there was a bit too much Saffron for my (and my husband's taste. Also, next time, I think I will use half stock/half water as I felt that the chicken stock overwhelmed the flavor a bit. I used an organic stock that came in a pouch - perhaps homemade would not have been as strong. Cook's illustrated recommends the half stock/half water version.

Overall, my husband and I enjoyed this dish and I will most likely make it - and may other versions of Risotto again.

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I have never reviewed a recipe before, but this one made me sing! I only used one Tablespoon of butter, This was really good.... Served with beautiful sea scallops.

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Absolutely delicious! I have a hint for peeling & cutting butternut squash. Poke a few holes in the squash, wrap in a clean kitchen towel. Microwave on high for 3 - 5 min (depending on size of squash. Leave in micro for 3 - 5 min. Then remove and peel. It makes it so easy to peel and chop!

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Loved it!

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my God.. I had to restrain myself to avoid eating the entire 4-6 servings all at once.

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Whats great about this risotto is the fact that its classic. The Italian flavors from the wine, pancetta and the shallot are great, which make this risotto delicious. You absolutely do not need the saffron or the squash, really, the rice's absorbed flavor is nice enoguh by itself.