Butternut Squash and Vanilla Risotto

Butternut squash seriously makes the perfect fall meal.  I just tried out another recipe by Giada De Laurentiis.  This one was in her cookbook Giada’s Kitchen.   But you can also find it online at FoodNetwork.com.

Ingredients

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed (1-inch wide) butternut squash
2 tablespoon butter, plus 1 tablespoon
3/4 cups finely chopped onion (about ½ of a large onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives

In a saucepan, heat up the vegetable broth.  While that’s heating up, slice up

the vanilla bean.  Scrape the seeds into the broth and add drop in the bean. Bring to a simmer, then reduce heat to low.  Meanwhile, cut and peel the butternut squash into one inch cubes.  Add the squash to the broth and simmer until tender (about 5 minutes).  Remove the cooked squash from the broth and turn heat to low.

In a separate sauté pan, melt two tablespoons of butter. Add chopped onion and cook until clear. Add in the rice, stir to coat.  Once edges of rice are clear, add in the wine. Stirring continually until liquid is soaked up.  Begin adding the broth half a cup at a time. Stir continually until liquid is gone and then add more broth.  Once all of the broth is almost completely absorbed, lower heat and add the squash and parmesan and salt. Slowly stir into the mixture.  Top with fresh chives and serve.

*photo from foodnetwork.com

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