Butternut Squash and Vanilla Risotto

Name: Butternut Squash and Vanilla Risotto
Yield: 4 entrée servings or 8 side-dish servings
Ingredients: 4 cups vegetable broth; 1 large vanilla bean; 3 cups butternut squash cut in 1-inch squares (about 12 ounces); 3 tablespoons unsalted butter; 3/4 cup 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 cheese; 1/2 teaspoon salt; 2 tablespoons finely chopped fresh chives

December 9, 2011

I first tasted a risotto similar to this one in South Africa and though at first the idea of adding vanilla to a savory dish sounded a bit odd, I found the flavor combination irresistible. The vanilla adds a lovely aromatic finish but not a lot of sweetness. I consider this the perfect fall dish.

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