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Saffron Risotto with Butternut Squash Recipe

Saffron Risotto with Butternut Squash

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Average Rating:

Total Reviews: 241

Showing 191-200 of 241

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  • on October 27, 2008

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    I have never made anything with butternut squash until I saw this recipe. Even if your family resists squash, this will become a favorite. I have given this recipe to several people already and look forward to making it again very soon!

    Toni
    Mechanicsburg, PA
    10-27-08

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  • on October 26, 2008

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    My husband doesn't like squash, well he ate this and loved it! It has wonderful color and texture and aroma. Have made it several times now. Splurged on the saffron but it could probably be left out and it would still be nice and a little cheaper.

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  • on October 26, 2008

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    This is a great risotto recipe for the fall. I used a just a bit more cheese than mentioned in the recipe - came out delicious!

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  • on October 23, 2008

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    Risotto is one of those dishes that I keep saying I want to try to cook but never have, and the instructions here are very clear and the results are perfect.

    That having been said, the butternut squash really adds nothing to this dish, other than if you had a butternut squash laying around the house that you need to use up, this would give you a way to do so. We found ourselves pushing the squash out of the way to enjoy the risotto.

    Trying the recipe a second time, we found the you could cut the amount of butter down and still end up with a fine risotto without any loss of flavor, the pancetta provides enough fat and flavor to make up for the loss of butter.

    If you do make this recipe, please use the best ingredients that you can as each makes the final flavor of the risotto. Poor ingredients would deminish the final result.

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  • on October 22, 2008

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    The saffron and pancetta are really what makes this recipe special. To make it a little lighter I used 2 Tbsp of butter with one Tbsp on olive oil to cook the risotto. I would recommend that to anyone who wants to make this with a little less fat. The flavor was still wonderful and I didn't miss the extra butter.

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  • on October 20, 2008

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    This was sooooo delish! I will be making this one often!! It may actually be one of my all time favorite dishes.

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  • on October 19, 2008

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    We were able to follow the recipe as is without substituting any ingredients. It was delicious! Everyone had seconds. I highly suggest this recipe. Definitely a bit time consuming but well worth it.

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  • on October 15, 2008

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    While searching for this recipe, I printed out Giada's and Ina's. I made the butternut squash Ina's way and added pre-made roasted garlic and saffron which was in her recipe. I used 6 cups of sodium reduced chix stock and added the vanilla bean from Giada's recipe. By combining both recipes, this dish was amazing and the entire kitchen smelled like vanilla. This is simple, an absolute winner and I even involved hubby by letting him add the ladels of stock and stir, stir, stir! A must for special occasions or even a Tuesday night!

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  • on October 13, 2008

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    This was very tasty. I love butternut squash but have never made anything at home with it. It was difficult to chop so I did this a day ahead and put in fridge overnight. I did not have the saffron threads so I used dill instead and bacon. It was really good. I might make the roasted butternut squash by itself sometime.

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  • on October 12, 2008

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    Went over well with the kids, too.

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