Butternut Squash and Vanilla Risotto

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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!

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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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Absolutely the best squash recipe. The only Squash recipe my kids beg me to make.

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Great risotto recipe! I think if you make it correctly you only need the 4 cups of broth it calls for. You have to almost continueously stir the broth in 1/2 cup at a time. I also subbed liquid vanilla for bean 1 tsp. & it added just the right amount of sweetness. I also roasted the squash for about 40 min in the oven seasoned lightly with salt pepper & olive oil. Our guests loved it & asked for the recipe. I paired it with a pecan crusted chicken & spinach salad. I love this fall dish & will make it again.

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Awesome. I used acorn squash instead of butternut (since that's what my garden had ready for me and used a dash of vanilla extract instead of a vanilla bean. It was great and got rave reviews from guests!

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I absolutely loved this recipe! Instead of boiling the squash, I slow cooked it in the crock pot with the chicken broth and vanilla bean for about 8 hours. I strained it the next day and saved the squash broth. Then when I went to cook the risotto I had all the flavor of the broth and the fully cooked squash! It was so wonderfully flavorful! Great fall dish!

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This dish tastes wonderful, especially as a fall/winter dish. Squash took closer to 20-25 minutes to cook, not 5 minutes. It's a keeper!

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Delicious - the whole family loved it! Must admit substituted liquid vanilla for bean; used prepared frozen squash; and omitted cheese. And it was STILL fabulous! Served with baked salmon. Easy recipe as far as risottos go. Will be a staple in my home!

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This recipe is amazing. The vanilla flavouring is not overpowering and the squash is sweet and tender. I panfried scallops to go with this dish and my husband (who usually tries different recipes like this on me loved it! Can't wait to serve to a dinner party.

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Taste was great. Not too difficult to cook. Will definitely be a re-do. My son's girlfriend is a recent vegetarian convert, so for a long-time southern "meat and potatoes" cook, that has been a challenge when she comes to visit. This recipe was perfect. However, I must say that I cooked the squash for closer to 15-20 minutes and added additional vegetable broth, cut the outcome was awesome. Gold stars for the mom>>>