Butternut Squash And Vanilla Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 onion, diced
• 1 1/2 cups arborio rice
• 1/2 cup wine
• 1/2-1 cup shredded parmesan cheese, to taste
• 1/2 teaspoon salt

Recipe

• 1 in a large pot:.
• 2 simmer broth and vanilla.
• 3 add squash and simmer until tender (about 5 minutes).
• 4 remove squash and cover to keep warm, keep broth on low heat.
• 5 in a separate pan:.
• 6 melt 2 tbsp butter and add onions. cook onions until transparent, do not caramelize.
• 7 add rice and toast for about 3 minutes, making sure to coat with butter/onions.
• 8 when rice is toasted, add wine and stir until almost evaporated.
• 9 add 1/2 cup of broth, stir until absorbed.
• 10 repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
• 11 when rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
• 12 serve immediately and enjoy!