Butternut Squash and Vanilla Risotto

Total Time
Prep 5 mins
Cook 30 mins

From Giada DeLaurentiis. Don't let the vanilla scare you!

Ingredients Nutrition


  1. In a large pot:.
  2. Simmer broth and vanilla.
  3. Add squash and simmer until tender (about 5 minutes).
  4. Remove squash and cover to keep warm, keep broth on low heat.
  5. In a separate pan:.
  6. Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
  7. Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
  8. When rice is toasted, add white wine and stir until almost evaporated.
  9. Add 1/2 cup of broth, stir until absorbed.
  10. Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
  11. When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
  12. Serve immediately and enjoy!


Most Helpful

Delicious! Takes a bit of time, but all risotto does. It is perfect paired with roasted chicken.

Sharlene~W October 30, 2009

Unique but delicious blend of flavors and absolutely perfect for fall with squash and warm, creamy, filling risotto. The vanilla is just perfect with just a hint of flavor.

Maggie, Cooking October 18, 2008

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