Ingredients: |
Ingredients: 4 cups vegetable broth
1 large vanilla bean
1/2 cup (golden) raisins
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
salt & pepper
2 tablespoons finely chopped fresh chives (optional)
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Directions: |
Directions:Preheat oven to 375 degrees.
Peel & chop butternut squash into 1" cubes. Toss with olive oil, salt & pepper. Roast in oven for 30-40 minutes.
Meanwhile, 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. 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, cook for 2-3 minutes or until rice starts to get toasty brown (stirring frequently).
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 20-30 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, raisins, Parmesan, the remaining tablespoon of butter, salt & pepper to taste.
Sprinkle with chives when serving (optional) |
This recipe for Butternut Squash Risotto is from