Butternut Squash Vanilla Bean Risotto

In a medium saucepan, warm the broth over medium-high heat and cut the vanilla bean lengthwise.
Scrape the seeds of the vanilla bean into the broth and then add the rest of the bean in as well, whole.
When it comes to a simmer, reduce heat to low and add the squash, cooking until tender (timing may vary depending on whether your squash is completely raw or slightly precooked).
When the squash is tender, remove it to a separate bowl with a slotted spoon.
Reduce the heat under the broth to very low and cover with a lid to keep it warm.
(I do this with all of my risottos but some people do not find keeping the broth warm necessary).
Meanwhile, in a large heavy saucepan, melt 2 tablespoons butter over medium heat, add the finely chopped onion, and saute until tender but stop before it browns.
This should take about 3 minutes.
Add the uncooked rice to the butter and onions and stir to coat.
Next add the white wine and simmer until it is all absorbed by the rice.
Now add 1/2 cup of the warm broth at a time, waiting until it is absorbed each time.
Once the last of the broth is absorbed test the consistency of the rice.
The rice should be tender, but if it is still not cooked keep adding a half a cup of water at a time and continue the process as you did with the broth until the rice is tender.
Once the risotto is cooked, remove the vanilla bean and toss in the squash, cheese (if desired), salt, 1 tablespoon of vegan butter, and optional chives.