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03-11 Butternut Risotto

Here you go Mckenna-this is from Giada. =)

Bring to a boil:
4 c vegetable broth (i think chicken would be fine)
1 vanilla bean (opened and seeds scraped out into broth) or 1 t vanilla
Reduce to simmer and add:
1 butternut squash, peeled and cubed
While squash cooks, saute in skillet over medium heat:
1 onion, chopped
2 T butter
1 pinch of salt
When onions are soft, (don't let them brown) add:
1 1/2 c arborio rice
Stir and toast slightly before adding:
1/2 c white cooking wine
Sitr and let evaporate over high heat.
Remove squash from broth and set squash aside.
Slowly add 1/2 c broth to rice over med-hi heat- stirring constantly
As broth is absorbed, add more until all is absorbed and the rice is plump.
Remove from heat and add:
1 T butter
1/2 c Parmesan
salt to taste
Stir well and add in set aside squash.
Serve immediately

Could add thinly sliced or cubed ham or proscuitto to this dish
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