Butternut Squash and Vanilla Risotto

Butternut Squash and Vanilla Risotto
Butternut Squash and Vanilla Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-6

    cups chicken broth

  • 1

    large vanilla bean

  • 3

    cups peeled, 1 inch cubed butternut squash

  • 2

    tablespoons butter, plus additional 1 tablespoon

  • 3/4

    cups finely chopped onion

  • 1 1/2

    cups arborio rice

  • 1/2

    cup dry white wine

  • 1/2

    cup grated parmesan cheese

  • 1/2

    teaspoon sea salt

Directions

In medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them and the bean to the broth. When the broth comes to a simmer, reduce heat to low Add the butternut squash to the simmering broth and cook until tender, about 5 min. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to low and cover to keep warm. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding 1/2 cup of broth at at time, stirring constantly, and allowing each addition of broth to absorb before adding the next until rice is al dente, about 20 minutes. Discard the vanilla bean and turn off the heat. Gently stir in the butternut squash, parmesan cheese, the remaining tablespoon of butter, and salt. Serve.

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