Butternut Squash and Vanilla Risotto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Comfort

Rated: 5 stars out of 5Rate itRead users' reviews (62)

Cook Time:
25 min
Level:
Easy
Yield:
6 side dish servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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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.

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Comments & Reviews

recipe Butternut Squash and Vanilla Risotto
Courtney Portland, OR 02-04-2010
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Awesome risotto
Rated: 5 stars out of 5

This is the recipe I use every time I make risotto, but tonight was the first time I used the vanilla part of it. I had one... pod, so I only used half and I think that it added just the right amount of flavor, a whole one might have overpowered the dish. I cut up my butternut squash and roasted it in the oven along with a couple of garlic cloves. I don't ever skin the butternut squash as that is where a large portion of the nutrients are and it is thin so it cooks up just fine. The only other change I made was to add some frozen peas right at the end, it was really good. Very filling, we ate it for dinner as I had orthodontic work done today and needed something soft to eat.Read more
recipe Butternut Squash and Vanilla Risotto
Nicole New York, NY 01-28-2010
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Fabulous - I want more now!
Rated: 5 stars out of 5

I had two of my girlfriends over for dinner last night and gave this recipe a try and it was fantastic! Giada's recipes very... rarely let me down, and this one was no exception. A perfectly cozy tasting meal. Read more
recipe Butternut Squash and Vanilla Risotto
Dina Albuquerque, NM 01-23-2010
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Fabulous Flavors!
Rated: 5 stars out of 5

I had butternut squash pre-cubed on hand and was searching for a recipe to make. I didn't have a vanilla bean or white wine... on hand. I substituted 1/4 cup apple cider vinegar mixed with 1/4 cup water for the wine,and 2 teaspoons pure vanilla extract for the vanilla bean. I also roasted the squash in the oven on a cookie sheet and substituted chicken broth for the vegetable broth as per others reviews. It was so good! I was determined to make this without a trip to the store and was a little worried at the outcome, but I was extremely, pleasantly surprised. Next time I will probably use the vanilla bean and white wine, but if I still don't have it I know it will be great!Read more
recipe Butternut Squash and Vanilla Risotto
jackie islip, NY 01-05-2010
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the bomb
Rated: 5 stars out of 5

I used chicken broth and it came out fantastic i paired it with seared scallops it was amazing!!
recipe Butternut Squash and Vanilla Risotto
B Phoenix, AZ 01-03-2010
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Delicious with a few alterations
Rated: 5 stars out of 5

I was very curious how this would turn out, but I am very pleased with the results! The only differences is that I used... CHICKEN BROTH instead of vegetable broth (I prefer the flavor of the chicken broth), and then MASHED the squash before I put it into the risotto. The only thing is that the squash took more than 5 minutes to cook when the broth was simmering, which I expected. Ultimately, with a few alterations, this dish was AMAZING. The vanilla gives it an amazing, subtle flavor. I would have never known what the flavor was, but every bite made me want another. It is definitely something I am going to cook again!!!!!!Read more
recipe Butternut Squash and Vanilla Risotto
Carol Southfield, MI 12-06-2009
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An orgasmic dinner
Rated: 5 stars out of 5

Wonderful recipe. Followed the suggestion of roasting the squash, perfect. Used a pkg from Trader Joe's all cut up.The broth... was just the right amount for the recipe. In risotto, the rice should be al dente, have a little bite. My vanilla bean, expensive as it was, looked old and tired so I added a few drops of Nielson Massey vanilla extract (the best out there). A mixed green salad with dried cranberries and toasted almond, plus a glass of that white wine and something chocolate to top it all off...I am in heaven. Thanks GiadaRead more