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Butternut Squash Risotto
2007, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Weekend Lunch Overall User Rating: 
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!!!!!!!!!!!!!!!!!!!!!!!!!
07/05/2008 at 11:03pm
User: Anonymous User Rating:
I used bacon instead of pancetta and added some garlic and tumeric. It was sooooooo good. Everyone loved it.
MMMMMMMMMMMMMMM!
05/21/2008 at 03:58pm
User: Debi from Flagstaff, AZ User Rating:
I've been making risottos since I saw Giada make mushroom risotto, so I was all over this one. It is flippin fabulous. Tasty leftover and according to my husband who takes his lunch every day and will put anything in a tortilla, he says it makes a great burrito! I had a hard time not eating the butternut squash after it came out of the oven, before it went into the risotto. Risottos take longer to cook at high elevations (7000 feet), and use a little more liquid, but if you have the paitience it's worth it every time. Pancetta is hard to get but applewood smoked bacon isn't and is very good in this recipe. Pinot grigio or pinot gris are good white wines for this mixture.
Good but not amazing
05/04/2008 at 12:38am
User: Heidi from Seattle, WA User Rating:
I followed the recipe perfectly (with exception of adding saffron). It didn't turn out as wonderful as everyone else had said. I also had to cook the stock for approx 50 minutes in total (not 30) for it to completely dissolve. I am wondering if I had the stovetop on too low of heat or if I was supposed to cover the pot with the lid to speed up absorption time. I look forward to hearing from other reviews. Next time I will add the saffron as I think the dish could've used that increased depth as it seemed to be lacking that.
Will Definitely Do Again!
04/27/2008 at 07:23pm
User: Anonymous User Rating:
I did not add the saffron and pancetta, but it was still delicious. My squash was not as tender as it probably needed to be, so I pureed it in a food processor before adding and that worked great!
Excellent dish
04/18/2008 at 05:44pm
User: Anonymous User Rating:
I played around with the ingredients a little. No saffron or pancetta, added asparagus and peas towards the end and it came out really good. Defitnitely make this again.
Creamy Comfort
04/09/2008 at 10:15am
User: Anonymous User Rating:
This risotto was really easy to prepare, very tasty and comforting on a recent rainy day. The saffron gave it the most appealing color to offset the yummy squash. Mmm.
Great Recipe
04/07/2008 at 01:43pm
User: Ronda from Woodward, OK User Rating:
This the first risotto recipe I have tried - I've always been a little intimidated by the recipes. But, since my family loves rice and butternut squash, I decided to give it a whirl. Am I ever glad I did. This is an awesome recipe and really quite simple to prepare. This is a Keeper!
Substitutions...but good anyway
04/06/2008 at 05:01pm
User: Anonymous User Rating:
Had to sub roasted sweek potato for the squash and center bacon for the Italian bacon and yellow onion. No saffron...delicious anyway...will definitely make again...cj
So delicious!
04/01/2008 at 09:40am
User: Amy from Marietta, GA User Rating:
I have to echo everyone else's reviews... this dish is simply fabulous. The flavors are balanced really well, and the texture is excellent. Using low-sodium chicken stock is a must so you can control the saltiness at the end. I'll make this again soon!
Incredible Dish!
03/31/2008 at 12:30pm
User: LISA from Pittsburgh, PA User Rating:
This risotto was absolutely wonderful -- I agree with another reviewer -- it was hard to stop eating the roasted squash! I will make one adjustment the next time I make this dish, and that will be to omit the additional teaspoon of salt that goes into the rice. I think the addition of parmesan along with the saltiness of the chicken stock was plenty. I don't think anyone can go wrong with Ina's recipes!
Amazing
03/05/2008 at 04:14pm
User: Anonymous User Rating:
Easy and restaurant quality, loaded w/ flavor, this will be added to my list of dishes for entertaining!! You are awesome Ina!
Fabulous recipe - she does it again!
03/03/2008 at 03:50pm
User: ANN from Carbondale, IL User Rating:
I made this recipe using onion in place of shallots and two strips of bacon in place of the pancetta (couldn't find any at grocery) and it was better than risottos I've had in restaurants. The difficult part is keeping yourself from eating all the roasted squash before you put it in the risotto at the end. My husband and I LOVED it and we'll make it for a dinner party soon. Though the whole teaspoon of saffron prevents it from inclusion on any lists of inexpensive dishes, the saffron really imparts the extra depth of flavor making it special and sometimes you've just gotta go for it
Creamy and Cheesy
02/22/2008 at 09:18am
User: Jennifer from Burke, VA User Rating:
This recipe is easy and probably one of my favorite risotto dishes I have tasted. All of the flavors work so well together. My boyfriend raved about it and then raved about it some more while eating the leftovers!
A real winner!
02/20/2008 at 03:14pm
User: Judy from Novato, CA User Rating:
This is a terrfic dish. My guests loved it. When I baked the squash, I sprinkled a little sugar on top for added flavor. Will definitely serve it again.
Favorite Butternut Squash Risotto recipe
02/20/2008 at 01:21pm
User: debbie from springfield, OR User Rating:
I really enjoy this recipe. Roasting the squash brings out so much flavor. The only change I suggest is less parmesan cheese at the end. It is much better with 1/4 to 1/2 cup of cheese and then shaving some parmesan on when serving.
sooo yummy
02/19/2008 at 07:04pm
User: Holly from Harwich, MA User Rating:
i have never made risotto and i was watching the food network and my favorite ina was on so i watched her cook the butternut squash risotto. Wow was it easy and so good one of the best i have ever had and my kids loved it to!!!
Fantastic!
02/13/2008 at 02:53pm
User: Laura from Littleton, CO User Rating:
I'd never made risotto before trying this, but it turned out perfectly. I substituted regular bacon for the pacetta, and it was great. The cooking time was a bit long -- adding the chicken stock and waiting for the rice to absorb it -- but well worth the wait. This is definitely going into my rotation!
Delicious!
02/10/2008 at 10:13am
User: Kay from Newark, DE User Rating:
This is really delicious. My friends loved it. It's good leftover, too!
Creamy & Delicious
01/30/2008 at 05:36pm
User: Sharyn from New Whiteland, IN User Rating:
I made the recipe exactly as written, and it was absolutely delicious. It is definitely a keeper.
Great Risotto
01/28/2008 at 02:52pm
User: Anonymous User Rating:
Tastes great
Absolutely Delicious
01/27/2008 at 11:36pm
User: Anonymous User Rating:
We've only tried a few of Ina's things -the others were ok. This, however, was delicious! I can't wait to eat the left-overs!!
WOW
01/27/2008 at 10:17pm
User: Val from Wichita, KS User Rating:
This was delicious with no saffron and substituting bacon for pancetta. Served with baked chicken and everyone loved it. The layers of flavor were wonderful!
outstanding
01/26/2008 at 08:41pm
User: elaine from prospect, KY User Rating:
I made this tonight and my family loved it! I cut back on the salt by about 1/2 t. It was as good as anything I've had in a restaurant.
No Saffron and it was still GREAT!
01/21/2008 at 12:34am
User: Brooke from Ladera Ranch, CA User Rating:
I didn't use any saffron and it was still wonderful! It was perfectly sweet and savory. My neighbors loved it and came back for seconds.
Soooo good
01/20/2008 at 06:19pm
User: Anonymous User Rating:
I absolutely love this recipe and the leftovers are even more delicious. I leave out the pancetta because I'm not the biggest fan of it and have used vegetable stock if I've forgotten the chicken stock.
Melt in your Mouth Risotto
01/20/2008 at 04:35pm
User: Vita from Goshen, NY User Rating:
Butternut Squash Risotto is melt in your mouth delicious! Every little chunk of butternut squash adds a deliteful sweetness to this special creamy rice. A definite remake recipe.
I made a few changes
01/17/2008 at 04:41pm
User: John from Corbin, KY User Rating:
Since we avoid alcohol, I replaced the wine with stock. Also, we are on a low fat diet, so I used light margarine. This dish turned out nice, but I felt that it needed a little nutmeg. I think it is five stars, but my wife and youngest daughter said was a four.
great flavors, not too rich
01/15/2008 at 08:43pm
User: liz from baton rouge, MD User Rating:
Made this as a side dish with a baked chicken. Everyone loved it even my carb conscious husband! I recommend using homemade stock, the flavor really makes a difference in the risotto. A keeper indeed!
ABSOLUTELY DELICIOUS
01/11/2008 at 03:36pm
User: CHRISTINE from Centerville, MA User Rating:
This was the best risotto I have ever made. Fabulous flavors. This one goes into my favorite recipe file!
One of Our Favorites
01/11/2008 at 11:13am
User: Laura from Newbury Park, CA User Rating:
This is one of the first recipes I tried when I purchased Ina's Family Style Cookbook. The risotto is so amazing! Creamy, salty and so comforting! It is my stand-by when entertaining girlfriends for lunch in the Fall. I've had good luck making it for my vegetarian friends too. I left out the pancetta and used vegetable broth. The salt may need to be adjusted a bit but it is almost as good prepared this way. Do follow the recipe the first time you make it though and you will be in heaven!
FANTASTIC!!!
01/09/2008 at 04:37pm
User: Anonymous User Rating:
No need to use 6 tablespoons of butter. 1 is just fine to saute then I added 1 more at the end with squash & cheese. Also didn't use pancetta.
excellent
01/07/2008 at 06:46am
User: Debi from Hobe Sound, FL User Rating:
I watched Ina make it on her show, ran to the store to buy the ingredients. Of course forgot the pancetta...hate it when that happens! Used bacon instead, and the rest of the required ingredients. It was fabulous!
Excellent Risotto
01/06/2008 at 09:20pm
User: Jan from Newcastle, WA User Rating:
Thanks again Ina for a fabulous recipe! I substituted vegetable broth as I did not have chicken broth in the pantry or freezer and I also did not use saffron. The risotto was creamy and the taste was perfect. My family loved it, especially my teenage son. I can see this becoming a real favorite. It is also just right for a winter comfort meal. MMMMMMM!