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Saffron Risotto with Butternut Squash Recipe

Saffron Risotto with Butternut Squash

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (241)

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Average Rating:

Total Reviews: 241

Showing 61-70 of 241

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  • on September 15, 2011

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    Didn't change a thing and it was delicious!

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  • on August 26, 2011

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    This the best Risotta I've ever made and I've made alot! I didn't change a thing and can't wait to make it again! Thank-you Ina!!!!

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  • on August 21, 2011

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    I did not have saffron, but made it anyway. It was DELICIOUS!

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  • on August 02, 2011

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    I LOVE THIS DISH!!!! Didn't have saffron so I left it out, added a cup of frozen peas. D-E-L-I-S-H-I-O-U-S.

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  • on August 01, 2011

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    Rich and tasty! Maade this for a potluck dinner, it heald up beautifully, as I saved some of the rich broth to heat it through once I arrived. Delicious

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  • on July 23, 2011

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    This recipie is meant for company. Have a glass of wine with friends while gently stirring. We have often for dinner parties. The only adjustment we make is to not include pancetta or bacon. Ina does it again!

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  • on July 13, 2011

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    This has quickly become my favorite recipe to cook! I love the creaminess of the risotto and the feeling I get from taking such an active role in the cooking process. You outdid yourself on this one, Ina! It's comforting and delicious, but elegant enough to serve to company. In short, it's perfect!

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  • on June 29, 2011

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    FABULOUS! I wouldn't change a thing.

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  • on June 24, 2011

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    Unbelievably tasty. I have to say that although i'm an avid food fan, i'm a beginner cook in every sense of the word. I literally have just started to cook, have no training, a tiny kitchen and ghetto cookware. However, I made this recipe last night and it came out restaurant quality perfect. I even used regular store bought stock and pre-cut squash and you wouldn't have known the difference. I did find that 6 cups of stock was nowhere near necessary. 4 cups was more than enough but perhaps it depends on the quality of arborio you buy.

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  • on May 11, 2011

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    This was sooo easy and wonderful. I skipped the white wine and added more stock. I also cooked it w/ a pork tenderloin and the timing could NOT have been better. half hour for each. Just a perfect meal. :D Thank you Ina this was a dish that looked and tasted elegant but was a very simple simple one.

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