Best 2 Butternut Squash And Vanilla Risotto Recipes
Embark on a culinary journey with our delightful butternut squash and vanilla risotto. This dish is a harmonious blend of flavors and textures, where the sweet, nutty flavor of butternut squash mingles with the aromatic warmth of vanilla, creating a symphony of tastes. Each bite is a celebration of autumn's harvest, as the creamy risotto embraces tender squash and a hint of aromatic vanilla.
In addition to the classic butternut squash and vanilla risotto, we also present a tempting array of risotto variations to tantalize your taste buds. Discover the rich and earthy flavors of our mushroom and truffle risotto, where succulent mushrooms and the luxurious aroma of truffle dance together in a creamy embrace. For those who love seafood, our shrimp and asparagus risotto offers a delightful combination of succulent shrimp, crisp asparagus, and a vibrant lemon zest, all nestled in a creamy risotto embrace. And for a vegetarian delight, our roasted vegetable risotto showcases a medley of roasted vegetables, each contributing its unique flavors and textures to the creamy risotto base.
BUTTERNUT SQUASH AND VANILLA RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 side dish servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
- Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
- immediately.
BUTTERNUT SQUASH AND VANILLA RISOTTO
Steps:
- n a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm. Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives.
Tips for Making Butternut Squash and Vanilla Risotto:
- Use a good quality butternut squash: The flavor of the risotto will be greatly influenced by the quality of the butternut squash you use. Choose a squash that is firm, has a deep orange color, and feels heavy for its size.
- Roast the butternut squash before adding it to the risotto: Roasting the butternut squash will help to bring out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a flavorful broth: The broth you use to make the risotto will also have a big impact on the flavor of the dish. Use a broth that is flavorful and has a lot of body. You can use chicken broth, vegetable broth, or even a combination of the two.
- Cook the risotto slowly and stir it frequently: Risotto is a dish that takes time to cook. It is important to cook it slowly and stir it frequently to prevent it from sticking to the bottom of the pot and burning.
- Add the vanilla extract at the end of cooking: Adding the vanilla extract at the end of cooking will help to preserve its delicate flavor.
Conclusion:
Butternut squash and vanilla risotto is a delicious and elegant dish that is perfect for a special occasion. It is creamy, flavorful, and has a beautiful golden color. The vanilla extract adds a touch of sweetness and complexity to the dish that makes it truly unique. If you are looking for a new and exciting risotto recipe to try, I highly recommend this one.
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