Butternut Squash And Vanilla Risotto
From giada delaurentiis. don't let the vanilla scare you!!
Steps
In a large pot:.
Simmer broth and vanilla.
Add squash and simmer until tender.
Remove squash and cover to keep warm , keep broth on low heat.
In a separate pan:.
Melt 2 tbsp butter and add onions.
Cook onions until transparent , do not caramelize.
Add rice and toast for about 3 minutes , making sure to coat with butter / onions.
When rice is toasted , add white wine and stir until almost evaporated.
Add 1 / 2 cup of broth , stir until absorbed.
Repeat last step until all the broth is gone and the rice is creamy.
When rice is creamy , stir in squash , parmesan cheese , and last tablespoon of butter.
Serve immediately and enjoy !.
Ingredients
chicken broth, vanilla, butternut squash, butter, white onion, arborio rice, white wine, parmesan cheese, salt