Butternut Squash and Vanilla Risotto

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Picture of Butternut Squash and Vanilla Risotto Recipe 1 Video | Photo: Butternut Squash and Vanilla Risotto Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
6 side dish servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 123 reviews

  • on February 08, 2013

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    Holy crap. This was amazing. Squash took a bit longer than five mins, and I used chicken stock instead. But everything else was spot on. The vanilla bean with squash and creamy rice was incredible. I see some ppl used extract instead of the bean. Get the bean if you can. There's something about seeing those pretty little brown specs throughout the white creamy rice that is very satisfying. Plus extract and the beans don't taste exactly the same. Brava Giada!

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  • on October 21, 2012

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    Super easy to make. I didn't have vanilla bean so I used vanilla extract instead. I was nervous about the vanilla but it was hardly noticable. I wasn't sure I had cooked the squash long enough so I left it in the broth and added it to the risotto when I put the remaining broth in. In the end everything came perfectly delicious!

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  • on September 10, 2012

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    This was fabulous. I just added vanilla extract rather than the bean as I already had everything else on hand. I didn't add the butter nor the full amount of Parmesan at the end, as my was creamy already due to the constant stirring. I would definitely make this again!

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