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Test Kitchen Approved

Saffron & Squash Risotto

Recipe By Savory Spice Test Kitchen


6 servings

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

Saffron shines beside sweet roasted butternut squash in this silky risotto that's sure to satisfy.


2 Tbsp. unsalted butter

1 cup arborio rice

1/2 cup dry white wine

6 cups hot water, divided

2 cups roasted butternut squash, cubed

1 cup shredded Parmesan

2 Tbsp. créme fraîche or sour cream

Savory Spice ingredients in this recipe

  • Freeze Dried Shallots

    Freeze Dried Shallots are a frequent addition to many soup and sauce recipes because of their unique onion & garlic flavor. Commonly used in Fr...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Spanish Coupe Saffron

    Spanish Coupe Saffron is commonly in dishes such as Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb, Italian sauces, and holiday...

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  • Premium French Thyme

    Like many herbs, thyme is a member of the mint family and is closely related to marjoram, oregano, and basil. There are more than 100 varieties of ...

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  • Saffron Salt

    Saffron Salt is only available in February. Come back next year! A customer favorite, this vibrant, floral salt with delicate vanilla notes is pack...

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Step 1: Toast rice and spices

In a large, straight-sided skillet, melt butter over medium-high heat. Add Arborio rice, Freeze Dried Shallots, Minced Garlic, Spanish Coupe Saffron, and Premium French Thyme. Stir to coat rice and spices in butter and toast for 1 min. or until fragrant and edges of rice appear translucent. Add white wine and stir until mostly evaporated. Add 3 cups hot water and stir to combine.

Step 2: Simmer and stir

Bring rice to a boil then reduce heat to a simmer. Simmer and stir occasionally for 10 to 12 min. or until the liquid has mostly evaporated and drawing a wooden spoon through the rice leaves a distinct trail that does not fill in for several seconds. Add Saffron Salt and another 1 cup hot water. Simmer and stir consistently until liquid has mostly evaporated once again. Repeat process with remaining broth until rice is tender with a slight chew and the mixture is flowing thickly. You may not need all of the broth.

Step 3: Finish

Stir Parmesan, créme fraîche, and roasted butternut squash into risotto, garnish with chives, and serve immediately. If risotto thickens, add 1 Tbsp. hot water at a time until flowing.