Best 2 Butternut Squash And Vanilla Risotto Recipes
Butternut squash and vanilla risotto is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of sweet butternut squash, aromatic vanilla, and creamy risotto creates a dish that is both comforting and elegant. This article will provide you with a recipe for butternut squash and vanilla risotto, as well as tips on how to make the perfect risotto.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH AND VANILLA RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 side dish servings
Number Of Ingredients 10
Steps:
- 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. 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.
BUTTERNUT SQUASH AND VANILLA RISOTTO
Steps:
- n 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. 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.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has blemishes or soft spots.
- Roast the butternut squash before adding it to the risotto: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a good quality risotto rice: Arborio or Carnaroli rice are both good choices for risotto. These rices have a high starch content, which helps to create a creamy texture.
- Toast the rice before adding the liquid: Toasting the rice helps to develop its flavor and prevent it from sticking to the pan.
- Add the liquid to the rice gradually: Adding the liquid gradually helps the rice to absorb it evenly and prevents the risotto from becoming too soupy.
- Stir the risotto frequently: Stirring the risotto helps to prevent the rice from sticking to the pan and also helps to release the starch, which creates a creamy texture.
- Add the butternut squash and vanilla bean paste towards the end of cooking: This will help to preserve the delicate flavor of the squash and vanilla.
- Season the risotto to taste: Add salt, pepper, and Parmesan cheese to taste.
- Serve the risotto immediately: Risotto is best served hot and fresh.
Conclusion:
Butternut squash and vanilla risotto is a delicious and elegant dish that is perfect for a special occasion. The roasted butternut squash adds a sweet and savory flavor to the risotto, while the vanilla bean paste adds a touch of warmth and sophistication. This dish is sure to impress your guests.
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