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| (source : Food network) |
I had a beautiful butternut squash on my counter and as I browsed through Giada's Kitchen; new Italian favorites by Giada de Laurentis I found the perfect recipe. Groovy Girl didn't really love the butternut squash but I thought it was a perfect fall pairing.
Butternut Squash and Vanilla Risotto
Giada (123)
4 cups vegetable broth
1 large vanilla bean
3 cups butternut squash, cut in 1-in pieces
3 T. unsalted butter
3/4 cup finely chopped onion (one small onion)
1 1/2 cups Arborio rice or med.-grain rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 tsp sea salt
2 T. finely chopped fresh chives
In a medium saucepan, warm the broth over medium high heat. cut the vanilla bean in half lengthwise and scrape 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. Use a slotted spoon to transfer 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 T. of the butter over medium high 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 completely absorbed, about 3 minutes. Add 1/2 cup of broth and stir until almost absorbed. Continue cooking the rice, adding the broth one cup at a time, making sure liquid absorbs each time, about 20 minutes total. discard the vanilla bean.
Turn off the heat under the risotto (and the remaining broth, if any). Gently stir in the butternut squash, Parmesan cheese, 1 T of butter, and the salt. Transfer to a serving bowl and sprinkle with chives. Serve immediately.
Really delicious. Perfect fall recipe. I also made these zucchini fritters-they were so-so but I'd like to play with the recipe a bit the next time.
4 cups vegetable broth
1 large vanilla bean
3 cups butternut squash, cut in 1-in pieces
3 T. unsalted butter
3/4 cup finely chopped onion (one small onion)
1 1/2 cups Arborio rice or med.-grain rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 tsp sea salt
2 T. finely chopped fresh chives
In a medium saucepan, warm the broth over medium high heat. cut the vanilla bean in half lengthwise and scrape 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. Use a slotted spoon to transfer 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 T. of the butter over medium high 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 completely absorbed, about 3 minutes. Add 1/2 cup of broth and stir until almost absorbed. Continue cooking the rice, adding the broth one cup at a time, making sure liquid absorbs each time, about 20 minutes total. discard the vanilla bean.
Turn off the heat under the risotto (and the remaining broth, if any). Gently stir in the butternut squash, Parmesan cheese, 1 T of butter, and the salt. Transfer to a serving bowl and sprinkle with chives. Serve immediately.
Really delicious. Perfect fall recipe. I also made these zucchini fritters-they were so-so but I'd like to play with the recipe a bit the next time.
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