Ingredients

4 cups chicken broth
1 teaspoon vanilla or 1 vanilla bean
1 butternut squash , peeled and cubed
2 tablespoons butter , plus 1 tbsp
1 small white onion , diced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 - 1 cup shredded parmesan cheese , to taste
1/2 teaspoon salt
Butternut squash and vanilla risotto is a delicious twist on a classic Italian dish. The creamy, rich texture combined with the sweet and savory flavors make for a comforting meal that is perfect for the fall and winter months. This dish is great as a main course or as a side dish to your favorite protein. While it may require some attention and patience, the end result is well worth the effort.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a large pot, bring the chicken broth and vanilla bean to a simmer. Alternatively, if using vanilla extract, skip this step.
3.In a large ovenproof skillet, sauté the butternut squash in 2 tablespoons of butter until lightly browned.
4.Add the onion and 1 tablespoon of butter and sauté for 2-3 more minutes.
5.Add the arborio rice and stir to coat with the butter and vegetables.
6.Pour in the white wine and stir until it evaporates.
7.Begin adding ladles of chicken broth to the rice, stirring constantly, until the rice is creamy and tender, about 20-25 minutes.
8.Remove from heat and stir in the shredded parmesan cheese and salt to taste.

PROS

This creamy risotto combines the flavors of sweet butternut squash and vanilla for a unique and satisfying taste.

It is a hearty and comforting dish that is perfect for a chilly evening.

CONS

The risotto requires constant stirring and attention, which can be time-consuming.

Also, it is a fairly high calorie and high carbohydrate dish.

HEALTH & BENEFITS

Butternut squash is a great source of vitamin A, which is important for healthy eyes and skin.
The vanilla may have some benefits for digestive and mental health.

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