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Test Kitchen Approved

Saffron & Squash Risotto

Saffron & Squash Risotto

Saffron & Squash Risotto

Recipe By Savory Spice Test Kitchen

Yields

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.

Ingredients

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

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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    Sale
  • Spanish Coupe Saffron

    Spanish Coupe Saffron is a decadent, must-have ingredient for taking your gourmet Spanish paella, French bouillabaisse or Italian risotto recipe to...

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  • Premium French Thyme

    French Thyme is commonly used in everyday cooking. Our premium quality of French thyme leaves is a deeper, a darker green color and has a stronger ...

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  • Saffron Salt

    Saffron Salt is only available in February. Saffron Salt is a vibrant floral salt with delicate vanilla notes that comes in a giftable heart tin, p...

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    Sold out

Directions

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.