Saffron Risotto with Butternut Squash

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We've made this recipe several times, and it turns out incredibly delicious every time! We always use "Kitchen Basics" chicken stock and Chardonnay wine. Try adding sauteed wild mushrooms for an added treat!

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It was delicious!! - I substituted (Ina's roasted shrimp recipe for the squash. I also added a bay leaf and 2 cloves of whole garlic while cooking. My only disappointment was that when I added the last of the liquid it was quite "saucy", however, when I tasted it, the rice was already cooked. My mistake; so I will be sure to taste again before adding the final portion of stock- however, I actually liked it rather "runny!" (Having it a bit saucy at the beginning, allowed the rice to continue to soak up the liquid throughout the meal without the risotto becoming dry or gummy. Of course, I sprinkled a bit of finely chopped parsley as a colorful garnish. I served it with a very simple salad of Boston Bibb lettuce, tomatoes and a homemade champagne vinaigrette along with a fabulous bottle of Chateau Graville-Lacoste Graves (white bordeaux. It was a lovely, very elegant, yet simple to prepare, Christmas night meal --

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Savory goodness! Even my husband who hates squash loves it! I use Alessi brand of arborio rice that already has saffron because it's cheaper than buying saffron! Thank you Ina!

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This is one of the best risottos ever! Mouth-watering! Here's the bad part: no leftovers after two adults and two teens had seconds! Followed the recipe other than using an onion and small garlic to simulate the shallot since I didn't have one handy. The roasted squash, the parmesan, the pancetta... all adds up to scrumptious. I always seem to need another 2-3 cups of broth to get the rice soft enough (maybe our high altitude but that's of course no reflection on the recipe. Worth every ounce of effort and definitely staying on my risotto rotation. Thank you, Ina!

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Insanely delicious! Filling enough for a one-pot dinner or as a lovely side dish. I didn't have saffron, but other than that I followed the recipe exactly and I didn't miss the extra spice at all. The flavor of the wine with shallots and pancetta was wonderful. I also roasted the squash the night before to save time. The parmesan makes it so rich and creamy! This will be a staple in my house when I feel like an indulgence.

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Scrumptious...perfect for a fall evening. I followed the recipe exactly with one exception--I used a bit less saffron for economical reasons--it still turned out great! The flavor and color was outstanding. Thanks Ina.

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Winter night comfort food at its best! This was amazing. It took about 15 minutes longer for my risotto to be cooked to perfection without that bite in the center. I also used just a pinch of saffron because I wasn't sure if I would like the flavor. I'll make this again and again!

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This was absolutely delicious! What I love about Ina's cooking is that her recipes are relatively simple but yield such amazing results. I followed the directions precisely except I used bacon instead of pancetta (my grocery store didn't have it. One thing I might do differently next time would be to brown the bacon a bit and then add the shallots, instead of adding both to the butter at the same time. I wish the bacon had turned out a bit crisper. Even with this minor disappointment, I was very pleased with the final result and will make again. Thanks, Ina!

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Amazing dish, we have added this to our holiday staples, the family loves it. I have also made this after roasting the butternut squash in the oven.... delicious! A must try.

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This risotto is wonderful! I had put off making this recipe for a long time, but I have a friend who makes it often, especially when she's in the mood for comfort food. This is definitely satisfying and delicious. It takes a bit of time to make, but is so worth it. Lovely dish. Thanks Ina.