Thursday, October 29, 2009

Butternut Squash and Vanilla Risotto

I'm probably one of the only people who likes to watch the Food Network while I am working out at the gym. We don't have this station at home, but I really like to watch any show about food. Surprise, huh?

Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.

Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis

4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt

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 heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the 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 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. 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 absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.

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