This delicate, golden-hued risotto made with creamy butternut squash/pumpkin is autumn on a plate. It's inspired by a dish I've had many times at a farm in San Gimignano, Tuscany, that produces its own saffron -- painstakingly hand-picked every fall. <br /> <br />You could technically cook the squash/pumpkin any way you prefer with this. Roasted is probably my other preferred option, but you can boil it too. I personally like cooking it in the pan that you cook the rest of the risotto in, as it means less washing up! One thing is for sure, however, do use fresh squash/pumpkin for this, not canned! <br /> <br />A note on cooking risotto: The rice should be creamy but al dente (with a bit of a bite), and it should contain enough liquid that the risotto is "al onda", which means "like a wave" -- when you wobble the dish or pan it should be loose and flatten out easily, not sit upright on the plate.

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