Ingredients
- 4 cups chicken broth, plus 1/2 cup
- 1 tsp. vanilla extract
- 2 cups peeled & cubed (1-inch wide) butternut squash
- 2 tablespoons light margarine or unsalted butter, plus 1 tablespoon
- 3/4 cups finely chopped onion (from 1 onion)
- 1 1/2 cups Arborio rice
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh chives
Preparation
Step 1
In a medium saucepan, heat four cups of the chicken broth over medium heat. Add vanilla extract. Once broth is simmering, add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to low.
Meanwhile, in a large, saucepan, melt 2 tablespoons of the butter or margarine over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter.
Add the additional 1/2 cup of chicken broth and simmer until the broth has almost completely evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Turn off the heat on the risotto, as well as the broth if there is any remaining in the pan. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.