Saffron Risotto with Butternut Squash
Show: Barefoot Contessa
Episode: Weekend Lunch
Rate This RecipeRead users' reviews (241)
- Recipe categories: Butternut Squash, Rice, Cheese, Shallot,
- recipe
- ratings & reviews(241)
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Average Rating:
Total Reviews: 241
Showing 71-80 of 241
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By annette135
atlanta, GA
on May 06, 2011
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We tried this recipe first to make sure we liked it before this weekend... having parents and inlaws over for Mothers Day. OMG the best!!!!! Will make this often. I buy the already cut up butternut squash for a time saver.. more expensive.. recipe worth it!!!
By rbwada
on March 30, 2011
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This is a wonderfully aromatic, creamy risotto. Very simple and quick. Along with a green salad, makes for a great week night supper.
By elle_wref
Folsom, CA
on March 25, 2011
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Loved it, one of my favorite risotto recipes. Followed the recipe as printed with perfect results. This one's a keeper!
By dannivondanielson
Omaha, 67
on March 24, 2011
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Delicious!
By nkaul_8309965
las vegas, NV
on March 04, 2011
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Absolutely delicious. I cut the butter a little and added some olive oil, just to keep the fat a bit more heart healthy. You may want to taste the risotto before adding the cheese to make sure adding all the cheese won't make it too salty. Easy and satisfying!
By Carla R
Santa Monica, C...
on January 28, 2011
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Clearly this recipe is versatile and I love that in a recipe. Did not have shallots, used onion and a little garlic instead. Did not have pancetta skipping that all together. Substituted 1/2 of the chicken stock with small carton of Trader Joes condensed cream of portabella mushroom soup. Ended up not using all of the liquid; everything took a little longer than stated. Truly delicious way to make use of butternut squash!
By kevin.macha
Illinois
on January 22, 2011
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This is incredible...we've made it several times, and it's turned out great every time!
By jewelem30
Warwick, RI
on January 17, 2011
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Great recipe! I followed it to a T (except using store bought chicken stock and it was TASTY! The saffron and pancetta made all the difference. The rice took about 15 minutes longer than planned but it was well worth the time. I also used Chardonnay for the recipe.
By Embee_80
Martinez, CA
on January 16, 2011
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Absolutely amazing!!! I will make it again and again!
My husband doesn't like butternut squash so dished out the a portion for him before adding the squash. Even without the squash, it was yummmmmiieee!!!
By llmichellels_11...
West Hills, CA
on December 28, 2010
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This is the best of all worlds, roasted squash, pancetta, saffron, Yum! Very easy if you get the precut squash at Costco and saffron can be found at Trader Joe's for a reasonable price. I find that knowing when to add the next batch of broth is crucial with all risotto. "Dry" is subjective. When you run the spoon across the bottom of the pan, if the rice remains separated for about 4-5 seconds, time to add broth. Making this again tonight!