Vanilla Butternut Squash Risotto

Recipe from Giada

This is the second recipe featuring my Ingredient of the Month, Butternut Squash!

This was extremely good - I loved the combination of vanilla and butternut squash.  Instead of roasting and pureeing the squash in this recipe, it's actually boiled in the vegetable broth.

I actually halved this recipe and it was still a bit too much for just J and I.  Below is the full recipe from Giada.

4 c vegetable broth (I ended up using about 3 1/2 cups for half the recipe, so have more on hand)
1 large vanilla bean
3 c peeled, cubed (1") butternut squash
2 T butter, plus 1 T
3/4 c finely chopped onion (I used shallot)
1 1/2 c arborio rice
1/2 c dry white wine
1/2 c grated Parm
1/2 t salt
2 T freshly chopped chives

In a medium saucepan, warm broth over medium high heat.  Cut the vanilla bean in half - scrape the seeds and add them and the bean to the broth.  Once broth comes to a simmer, reduce heat to low and add the squash.

Cook squash for about 5 minutes, until tender. Using a slotted spoon, remove the squash into a bowl and set it aside.

Meanwhile, melt the 2 T butter in a large saute pan.  Add the onions or scallions and saute until tender and transluscent.

Add the rice and stir to coat with butter, and then pour in the wine and simmer until evaporated - about 3 minutes.

Next add about 1/2 c (or 1 ladleful) of broth to the rice.  Simmer until it is almost completed absorbed.  Stir often.  Continuing adding the broth in this manner until mixture is tender but still a bit firm and creamy - about 20 minutes.

Remove from heat and stir in the Parmesan cheese, squash, remaining T of butter and salt.

Serve garnished with chives.

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