Passing along a favorite of mine. This is a perfect Autumn recipe that warms and comforts. Butternut Squash and Vanilla Risotto INGREDIENTS 4 Cups vegetable broth 1 Large Vanilla Bean 3 Cups peeled, cubed (about 1 inch) butternut squash 2 Tablespoons butter, plus 1 tablespoon 3/4 cup finely chopped onion 1 1/2 cups Arborio rice 1/2 cup white wine 1/2 cup fresh grated Parmesan Reggiano 1/2 teaspoon salt and pepper 2 tablespoons finely chopped fresh chives INSTRUCTIONS 1. In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean down the center, lengthwise and scrape out the seeds and add them and the bean itself to the broth. When the broth comes to a simmer, reduce to low. Add the squash to the simmering broth and cook until tender. Use a slotted spoon to remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm. 2. In a large, heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the onion and saute until tender but not brown. Add the rice and stir to coat with butter. Add the wine and simmer until the wine has almost completely evaporated. Add 1/2 cup of the simmering broth and stir until almost completely absorbed. Continue cooking the rice, add the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next until the rice is tender but still firm to the bite and the mixture is creamy. Find and discard the vanilla bean and turn off the heat. Gently stir in the butternut squash, parmesan cheese and remaining tablespoon of butter and salt. Sprinkle with chives and serve!
Posted on: Fri, 01 Nov 2013 15:12:44 +0000
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