Butternut Squash and Vanilla Risotto

• chicken broth↗4 cups
• vanilla or 1 vanilla bean↗1 teaspoon
• butternut squash, peeled and cubed↗1
• butter, plus 1 tbsp↗2 tablespoons
• white onion, diced↗1
• arborio rice↗1 1⁄2 cups
• white wine↗1⁄2 cup
• shredded parmesan cheese, to taste↗1⁄2 - 1 cup
• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Simmer broth and vanilla.

2. 2

   Add squash and simmer until tender (about 5 minutes).

3. 3

   Remove squash and cover to keep warm, keep broth on low heat.

4. 4

   Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.

5. 5

   Add rice and toast for about 3 minutes, making sure to coat with butter/onions.

6. 6

   When rice is toasted, add white wine and stir until almost evaporated.

7. 7

   Add 1/2 cup of broth, stir until absorbed.

8. 8

   Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).

9. 9

   When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.

10. 10

    Serve immediately and enjoy!