Saffron Risotto with Butternut Squash

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Not a huge risotto fan but this was great. The only substitution we made was turkey bacon instead of the pork but maybe I will try making it again without any bacon since it was so good.

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Although this recipe took longer than I expected (almost an hour when you include all the prep, it was so worth the wait that I didn't even mind the delay! I didn't have pancetta on hand, so I used 2 strips of bacon -- be careful with this substitution as the bacon needs a little extra time to cook. I had leftovers for lunch today and was actually sad when it was gone. Yum Yum YUM! It's creamy, cheesy, butternut squash-y deliciousness!

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Followed the recipe exactly and was not disappointed! Saffron makes the dish! Thank you Ina this one will be in my "special file" for romantic meals or entertaining, yes it's that good!!

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We loved this recipe. I used alot more pancetta than it called for and next time we'll know to adjust the salt. There is a delicate balance between the sweetness of the squash, saltiness of the pancetta, floral note from saffron and creaminess of the risotto. A teaspoon of saffron seems like alot (in flavor and cost but maybe that's because I'm not used to using it. I sprinkled some hazelnuts on top for another flavor/texture dimension. Loved it.

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I roasted squash until a little browned and made it vegetarian w/ veg. broth & sauteed mushrooms w/ garlic & salt in place of meat. I had some hard salty cheese from the Farmer's Market that I grated and added in place of the parmesan (which I didn't have and it was delicious. I did add more shallots then was called for too (1 cup. Great basic risotto recipe that I think you can modify to your own tastes. The squash makes the recipe for sure.

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Super tasty. i didnt have shallots or pancetta and used a bit less butter, but it was still very good. served with a side of peas. definitely recommended. thanks ina!

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I made this recipe yesterday and followed the ingredient list and directions as stated. It was outstanding! This is the first time I've used one of Ina's recipes. Great depth of flavors and a very good use of squash. Next time I make the dish, I will cut the squash into smaller chunks (personal preference. Thanks for the recipe.

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Very, very tough call to only rate this 4*.
I made this dish the other day changing just a couple of ingredients. I didn't have the pancetta & chose to add 1oz sundried tomatoes & 1/2oz mixed dried wild mushrooms(soaked in the wine in its place. The dish was totaly delicious & complimented fillet mignon that i served with it. So why only a 4* rating?. I cook a summer squash risotto where the squash is added unbaked to cook with the risotto. Its only personal choice but i prefer the slight crunch by cooking in this method. Also with Ina's recipe, by the next day the risotto is a little stodgy.

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Only switched up for vegetarian "bacon" and veggie stock. The butternut squash was organically grown in our garden. I like it extra roasted - brown corners. Fantastic recipe - used a pinot gris.

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Amazing!!! Literally the best risotto we have ever eaten!