Butternut squash risotto with sage and saffron Olive Oil is a lovely recipe that was originally created by Jaimee Mormann. He discusses how intimidated people are with risotto. And when you top that with how intimidated one can be with using saffron, then this dish is a great one to show how you can combine the two and still end up with a quick meal that looks and tastes world class.

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Very small quantity of Paprika and 'saffron olive Oil can be used here, both of which boost the colour to a vivid orange-red and give it a round, mellow flavour with strong aroma of Saffron. It coats sweet tomatoes, which release their juices and become part of the dressing. The recipe calls for frisee salad, which is more sturdy and bitter, but it was also delicious with a simple mix of field greens—the lightness of a salad with a little protein to turn it into dinner.

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