Ingredients

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives

Directions

In a 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 the heat to low. 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 very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter 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 wine
and simmer until the wine 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.
Discard the vanilla bean. Turn off the heat. 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.