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Saffron Risotto with Butternut Squash Recipe

Saffron Risotto with Butternut Squash

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Average Rating:

Total Reviews: 243

Showing 21-30 of 243

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  • on November 01, 2012

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    So so so good. Did not need as much chicken stock as recipe called for - and a little time consuming... but delicious!!

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  • on October 26, 2012

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    Delicious.

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  • on October 05, 2012

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    Perfectly creamy and fragrant risotto for autumn. Don't skip the saffron. It's expensive but far less than a risotto dinner for 6 people at a restaurant. Use the leftover saffron in your soups. I skipped the butter (had enough bacon grease, added 2 cloves of garlic with the onion, and didn't add extra salt or pepper. I added shrimp along with the last ladle of broth. A few chopped fresh sage leaves rounded out the dish with great Fall flavor.

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  • on September 29, 2012

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    This recipe was easy to make and both my husband and I really enjoyed it. This recipe is going in my "keeper" file.

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  • on September 22, 2012

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    This was GREAT! Very impressed with the taste and how easy it was to make.

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  • on August 26, 2012

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    Delicious!

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  • on July 14, 2012

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    Delicious, easy to make, delicate and elegant. Love this recipe! We pair it with 4 grilled jumbo shrimp per serving and the combination is unbelievable.

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  • on June 19, 2012

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    This was delicious and perfect for serving to guests.

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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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