Saffron Risotto with Butternut Squash

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

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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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VERY GOOD! THE BUTTERNUT SQUASH ALMOST NEVER MADE IT IN THE RISOTTO AS I KEPT PICKING AT IT. :

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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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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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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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This is a really, really yummy dish. Used 1/2 tsp of saffron rather than 1tsp. Word of caution, this is a very rich dish with all the drippings from the pancetta and the 6T butter. Risotto is not exactly a light dish anyway, but.... We eat pretty light, but my husband just loves risotto. This particular dish was a bit heavy for us, but did not stop us from cleaning the plate. In the future, will perhaps fry the pancetta or some bacon in a separate pan at least half the time and maybe set a aside 1/2 cup or so of the butternut squash to serve to the side. The saffron does add a bit of sweetness and color to the dish. The pancetta, saffron and squash make for an interesting dish...almost like eating two dishes in one depending on the bite.

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I made a vegetarian version of this by leaving out the pancetta and using vegetable stock. It was good- nice flavors and very satisfying. However, I am not sure if the saffron really adds a lot to the recipe..I

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I have made many of Ina's recipes but this is a WOW! Not only was it easy but absolutely delicilous. This was my first attempt at risotto and it certainly won't be my last