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.
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leroyia k
[email protected]This risotto sounds like the perfect comfort food for a cold winter night.
Isaac Chinedu
[email protected]I'm not a big fan of risotto, but this recipe has me intrigued. I might have to give it a try.
Queonte Wright II
[email protected]This risotto looks delicious! I'm going to make it for my next dinner party.
Chandpur Telecom
[email protected]I would love to try this risotto, but I'm allergic to butternut squash. Do you have any suggestions for a substitute?
Dave Sinanan
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible.
Cody Ross
[email protected]I love the unique flavor combination of butternut squash and vanilla in this risotto. It's a great dish for a special occasion.
malik danyalahmad
[email protected]I've never made risotto before, but this recipe was so easy to follow. The risotto turned out creamy and delicious.
Jean Carmelus
[email protected]This risotto was amazing! The perfect balance of sweet and savory. I will definitely be making this again and again.
moon baloch
[email protected]I'm not sure what I did wrong, but my risotto turned out really watery. I think I added too much broth.
Haker Gaming
[email protected]This recipe was easy to follow and the risotto turned out great! I would definitely recommend it to others.
Kook Martinez
[email protected]I found this risotto to be a bit bland. The flavors were not very pronounced and the texture was a bit mushy.
hayat bongson
[email protected]The risotto was a bit too sweet for my taste, but overall it was a good dish. The butternut squash was cooked perfectly and the vanilla added a nice touch.
mhamad xazy
[email protected]This risotto was a hit with my family! Everyone loved the sweet and savory flavors. I will definitely be making this again.
Freya Goodrick
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was so creamy and flavorful, and the butternut squash and vanilla gave it a unique and delicious twist.
Annet Nakonde
[email protected]This risotto was delicious! I loved the combination of butternut squash and vanilla. It was also very easy to make.
Jnah Asiya
[email protected]I was skeptical about the vanilla in this risotto, but I was pleasantly surprised! It added a subtle sweetness that really complemented the butternut squash. The risotto was also very creamy and flavorful.
Gulsan Lovely
[email protected]This butternut squash and vanilla risotto was an absolute delight! The flavors were perfectly balanced, with the sweetness of the squash and the warm notes of vanilla coming together beautifully. The risotto was creamy and cooked to perfection. I'll