15 Reviews

This turned out great for me. Served it alongside grilled salmon and asparagus for company last night and everyone raved! Thanks for posting!

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St. Louie Suzie April 18, 2010

This was surprisingly fantastic. Completely different from my normal tastes, but I loved it! I used bacon and olive oil instead of butter, and it turned out great. I sampled it along the way and did not like the saffron taste at all, but it all came together with the squash and cheese. Delicious! Next time, I'll leave out the super-expensive saffron, since I didn't like its flavor.

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Teresa in CO March 01, 2010

I adore this recipe! I made it once and ate the leftovers everyday until they were gone. I'm revisiting to put the ingredients back on my shopping list. Lots of depth of flavor - warm, cozy comfort food at its best!

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The Singing Cook December 12, 2009

very creamy and nice consistency. i didn't use the pancetta or saffron because I had my own flavor in mind and was using this as a base--but I wish did.

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Foodie in Olympia, WA November 08, 2009

Made this for friends who are vegetarians and cannot do a lot of dairy, omitted the pancetta and substituted vegetable broth for the chicken. It was a hit!! My son is gluten free so this was perfect for him as well!!

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princessmommie November 04, 2009

I knew this was a good recipe when I was devouring all of the roasted Butternut Squash as it came out of the oven! This is heavenly and complete and utter comfort food at it's best. My children wouldn't eat it, but hey, it didn't spoil the 5 stars for me and hubby. Thank you Ina (Barefoot Contessa)!!

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wedrinktea'ere October 28, 2009

I just made this recently and it was awesome! I've never had butternut squash before, but I think I'll be cooking with it more now. I left out the wine and saffron and it was delicious.

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Just the 2 of us October 11, 2008

Hubby and I loved this. It is very rich with complex flavors, though. A small portion is more than enough. My pancetta was thin sliced, but that didn't seem to make a difference with the prep. I might have added too much saffron, and honestly the bright yellow color did shock me a little, but the overall dish was fabulous.

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Ms B. March 30, 2008

Great recipe. I left out the pancetta as I served the risotto with bacon wrapped chicken tenders. The saffron, which I bought on a spice market in Dubai, was a great addition and not overpowering at all. I found 6 tbs butter a bit much so used only 3. I guess it depends on the stock you use but I really did not need to add extra salt. So watch out with addition until close to the end after tasting. The butternut just out of the oven is already delicious the way it is! I will be remembering it as a side dish on itself.

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Coffee&Rusks September 11, 2015

I made this today. No saffron which is fine, I did suatee someo onions finely chopped and insteady of butter I used some truffle oil. This is such a good rice dish.

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Babs in Texas April 24, 2014
Barefoot Contessa's Butternut Squash Risotto