Butternut Squash and Vanilla Risotto
"From Giada DeLaurentiis. Don't let the vanilla scare you!"
photo by Maggie
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 cups chicken broth
- 1 teaspoon vanilla or 1 vanilla bean
- 1 butternut squash, peeled and cubed
- 2 tablespoons butter, plus 1 tbsp
- 1 small white onion, diced
- 1 1⁄2 cups arborio rice
- 1⁄2 cup white wine
- 1⁄2 - 1 cup shredded parmesan cheese, to taste
- 1⁄2 teaspoon salt
directions
-
In a large pot:
- Simmer broth and vanilla.
- Add squash and simmer until tender (about 5 minutes).
- Remove squash and cover to keep warm, keep broth on low heat.
-
In a separate pan:
- Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
- Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
- When rice is toasted, add white wine and stir until almost evaporated.
- Add 1/2 cup of broth, stir until absorbed.
- Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
- When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
- Serve immediately and enjoy!
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Reviews
-
Delicious! Takes a bit of time, but all risotto does. It is perfect paired with roasted chicken. -
Unique but delicious blend of flavors and absolutely perfect for fall with squash and warm, creamy, filling risotto. The vanilla is just perfect with just a hint of flavor.
RECIPE SUBMITTED BY
I'm a 22 year old home-dweller in the suburbs of Chicago. I've recently discovered that cooking is the best way to keep me calm and collected. I love baking and cooking italian food, especially risotto! Anything with garlic is up my alley!
