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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 211-220 of 241

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  • on May 04, 2008

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    I followed the recipe perfectly (with exception of adding saffron. It didn't turn out as wonderful as everyone else had said. I also had to cook the stock for approx 50 minutes in total (not 30 for it to completely dissolve. I am wondering if I had the stovetop on too low of heat or if I was supposed to cover the pot with the lid to speed up absorption time. I look forward to hearing from other reviews. Next time I will add the saffron as I think the dish could've used that increased depth as it seemed to be lacking that.

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  • on April 27, 2008

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    I did not add the saffron and pancetta, but it was still delicious. My squash was not as tender as it probably needed to be, so I pureed it in a food processor before adding and that worked great!

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  • on April 18, 2008

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    I played around with the ingredients a little. No saffron or pancetta, added asparagus and peas towards the end and it came out really good. Defitnitely make this again.

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  • on April 09, 2008

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    This risotto was really easy to prepare, very tasty and comforting on a recent rainy day. The saffron gave it the most appealing color to offset the yummy squash. Mmm.

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  • on April 07, 2008

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    This the first risotto recipe I have tried - I've always been a little intimidated by the recipes. But, since my family loves rice and butternut squash, I decided to give it a whirl. Am I ever glad I did. This is an awesome recipe and really quite simple to prepare. This is a Keeper!

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  • on April 06, 2008

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    Had to sub roasted sweek potato for the squash and center bacon for the Italian bacon and yellow onion. No saffron...delicious anyway...will definitely make again...cj

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  • on April 01, 2008

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    I have to echo everyone else's reviews... this dish is simply fabulous. The flavors are balanced really well, and the texture is excellent. Using low-sodium chicken stock is a must so you can control the saltiness at the end. I'll make this again soon!

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  • on March 31, 2008

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    This risotto was absolutely wonderful -- I agree with another reviewer -- it was hard to stop eating the roasted squash! I will make one adjustment the next time I make this dish, and that will be to omit the additional teaspoon of salt that goes into the rice. I think the addition of parmesan along with the saltiness of the chicken stock was plenty. I don't think anyone can go wrong with Ina's recipes!

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  • on March 05, 2008

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    Easy and restaurant quality, loaded w/ flavor, this will be added to my list of dishes for entertaining!! You are awesome Ina!

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  • on March 03, 2008

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    I made this recipe using onion in place of shallots and two strips of bacon in place of the pancetta (couldn't find any at grocery and it was better than risottos I've had in restaurants. The difficult part is keeping yourself from eating all the roasted squash before you put it in the risotto at the end. My husband and I LOVED it and we'll make it for a dinner party soon. Though the whole teaspoon of saffron prevents it from inclusion on any lists of inexpensive dishes, the saffron really imparts the extra depth of flavor making it special and sometimes you've just gotta go for it

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