What's For Dinner?

Butternut Squash and Vanilla Risotto

Ingredients

• 4 cups vegetable broth(organic)
• 1 large vanilla bean (I used organic pure vanilla extract...that's what I had on hand)
• 3 cups peeled cubed (1-inch wide) organic butternut squash, about 12 ounces
• 2 tablespoons organic butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion) (organic)
• 1 1/2 cups Arborio rice or medium-grain white rice (organic)
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives (optional)

Directions

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 the heat to low. Add the butternut squash to the simmering 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.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the 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 of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean, if you used one. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately. We had a spinach salad on the side...organic spinach with a splash of toasted walnut oil, olive oil, balsamic vinegar, and salt and pepper.

My girls aren't huge fans of this dish...not sure if it's a textural thing or what. But Jeremiah and I love it. If you'd like a sweeter take on the whole thing, I've found that a touch of Ohio maple syrup seems just right and you may want to omit the Parmesan cheese. Savory or sweet, I think it's a great Italian take on comfort food.

Enjoy!