Butternut Squash Vanilla Bean Risotto
- 4 cups Vegetable Broth
- 1 whole Vanilla Bean
- 3 cups Cubed Butternut Squash (I Found Mine In The Vegetable Freezer Section)
- 3 Tablespoons Vegan Butter (Earth Balance), Divided Use
- 3/4 cups Finely Chopped Vidalia Onion (about 1/2 An Onion)
- 1- 1/2 cup Arborio Rice
- 1/2 cups White Wine
- 1/2 cups Your Choice Dairy Free Cheese (optional)
- 1/2 teaspoons Salt
- 2 Tablespoons Finely Chopped Fresh Chives (optional)
- 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.
vegetable broth, vanilla bean, butternut, butter, vidalia onion, rice, white wine, your choice dairy, salt, fresh chives
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/butternut-squash-vanilla-bean-risotto/ (may not work)