Sunday, October 31, 2010

Butternut Squash and Vanilla Risotto

Boil 4 cups vegetable broth and add cubed butternut squash and 1 whole split vanilla bean scraped. Cook until tender (about 5 minutes) remove with a slotted spoon and set aside. Leave broth and vanilla bean in pot and lower heat to low or simmer to keep warm.

In a large saute pan melt butter and add rice to coat in butter. Add wine and simmer until almost completely evaporated. Then add 1/2 cup simmering broth to rice and stir until almost completely absorbed. Continue cooking the rice adding 1/2 cup of broth at a time, allowing each addition to almost cook off before adding the next, until the rice is tender but still firm to bite. (about 20 minutes) turn off heat. Gently stir in butternut squash and grate fresh parmesan cheese, add remaining butter and salt.
Transfer to a bowl and serve immedietly.

This is the most amazing and aromatic risotto I've ever had. Risotto is a long cooking process of arborio rice that you must stand over the stove while this cooks, but it makes the most creamy delicious dinner or side dish ever. I omitted the onion this recipe originally called for and the chives to finish off the dish. I really like the vanilla aroma and I think the onion would cover it up. Recipe from from Giada at Home.

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed butternut squash
2 Tbsp butter, plus 1 Tbsp butter reserved
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese
1/2 tsp salt

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