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.
1 Video | Photo: Butternut Squash and Vanilla Risotto Recipe


















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By CatyS
Franklin
on January 20, 2012
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We ended up needing more liquid and added a more wine and broth until the risotto finally became creamy. But it turned out very good! My sister has a gluten allergy so we used gluten free broth...excellent dish for anyone with celiac!
By bluekiwi13
on December 30, 2011
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I made this as an addition to our Christmas dinner and everyone that tried it loved it! My extended family isn't very adventurous when it comes to food, and most of them hadn't had butternut squash before so they were hesitant. But it smelled so delicious and was visually appealing, so many of them agreed to try a small amount. Everyone went back for bigger helpings. I had to make some minor substitutions - 1 tbsp of vanilla extract instead of the bean and I used grape juice mixed with vinegar in lieu of wine. Risotto seems to be a four-letter-word on all of the competitive cooking shows but this was extremely easy to make and the leftovers tasted even better as the squash had absorbed more of the flavor. Delicious!
By sassysmart
Franklin, TN
on November 26, 2011
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We roasted the squash vs boiling...took a little longer but was well worth it! I've tried it both with the bean and the extract and the bean gives just a getter roundness to the flavor, but both are good! The 6 year old makes special requests of this!!
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