Butternut Squash and Vanilla Risotto

READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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