RECIPE: Butternut Squash Risotto

If you have extra time to spend constantly stirring a pot, try this relatively easy recipe for a butternut squash and vanilla risotto. Giada De Laurentiis' recipe makes a tasty meal or a summery side. This recipe serves 8 to 10 people as a meal or about 6 people as a side dish.

Ingredients:

• 4 cups vegetable broth
• 1 1/2 teaspoon of vanilla extract
• 3 cups peeled, cubed butternut squash, about 1-inch wide
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives (for garnish)

Directions:

In a medium saucepan, warm the vegetable broth over medium-high heat. Add the vanilla extract to the broth. When the broth begins to simmer reduce the heat to low. Add the butternut squash to the 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.

At the same time, in a large saucepan, melt two tablespoons of the butter over medium heat. Add the onion and saute until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the white wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until the liquid is almost completely absorbed. Continue cooking the rice in this manner, adding the broth a 1/2 cup at a time. Be sure to stir constantly and allow the broth to absorb before adding the next amount, until the rice is tender but still firm to the bite and the mixture is creamy. This should take about 20 minutes.

Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter and salt. Sprinkle with chives for a garnish. Serve immediately.

This recipe was an adaptation of a Butternut Squash and Vanilla Risotto by Giada De Laurentiis.