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Butternut Squash Risotto
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A great addition to any fall dish. The creaminess of the risotto pairs nicely with a seasonal squash and a sweetness from the vanilla bean.
Ingredients
Directions
- Set a medium saucepan over medium-high heat and add the vegetable broth.
- Cut the vanilla bean down the side lengthwise. Using a knife, scrape out the seeds and add them and the remaining skin to the vegetable broth.
- Bring vegetable broth and vanilla bean mixture to a simmer. In a medium saucepan over medium-high heat, bring duck stock to a simmer.
- Once simmering, reduce heat to low and add the butternut squash cubes. Cook until tender, about 5 minutes depending on the size of the squash pieces.
- With a slotted spoon, remove the butternut squash to a side dish and tent with tinfoil to keep warm. Cover the broth, still over low heat, to keep hot.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped white onion and sauté until tender (but not browned), about 3 minutes.
- Add the arborio rice and cook, stirring often, until grains are translucent around the edges, about 3 minutes.
- Add dry white wine, scraping the brown bits off the bottom of the skillet to fully deglaze the pan.
- Cook, stirring often, until the liquid is absorbed by the rice, about 1 minute.
- Add a ladleful of duck stock and cook, stirring often, until broth is almost completely absorbed, about 1 minute.
- Continue the above step about 20 more times until broth is fully depleted. Rice should be tender but still firm to the bite.
- Gently stir in the butternut squash cubes and Parmigiano-Reggiano, the remaining tablespoon of butter, and salt.
- Divide into serving bowls and top with finely chopped chives.
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