I have been wanting to make risotto for a while. For some reason, every time I plan to make it, it seems I can’t find arborio rice, we decide to go out to eat or something else comes up. This week I was determined to make it. I had seen Giada’s butternut squash and vanilla risotto on Sugar & Spice a couple of months ago and thought it looked so delicious.
Giada’s Kitchen. So I finally made risotto last night. I didn’t know what I was missing! It was so creamy and comforting. I paired it with parmesan tilapia that I will post later. This risotto would also be great as the main dish. I love the texture that the butternut squash adds and the vanilla adds a nice depth of flavor. I will definitely be making this again and again. I think I may have added one 1/2 cup of broth too many at the very end, so next time I will stop before I add that last one but it was still wonderful. If you haven’t tried risotto, this is a great recipe to start with.
Celeste from Sugar and Spice used chicken stock and vanilla extract in her risotto, so I followed suit since that is what I had on hand. I also subbed the butter with light margarine just to save a few calories. You can find the original recipe here on foodnetwork.com, and mine with those few minor changes is below.
4 cups chicken broth, plus 1/2 cup
1 tsp. vanilla extract
2 cups peeled & cubed (1-inch wide) butternut squash
2 tablespoons light margarine or unsalted butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives
In a medium saucepan, heat four cups of the chicken broth over medium heat. Add vanilla extract. Once broth is simmering, 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 low.