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
Make and share this Butternut Squash and Vanilla Risotto recipe from Food.com.
Provided by MaxineCheeseburger
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot:.
- Simmer broth and vanilla.
- Add squash and simmer until tender (about 5 minutes).
- Remove squash and cover to keep warm, keep broth on low heat.
- In a separate pan:.
- Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
- Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
- When rice is toasted, add white wine and stir until almost evaporated.
- Add 1/2 cup of broth, stir until absorbed.
- Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
- When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
- Serve immediately and enjoy!
Nutrition Facts : Calories 287.1, Fat 5.7, SaturatedFat 3.2, Cholesterol 13.1, Sodium 650, Carbohydrate 48.3, Fiber 4, Sugar 4.1, Protein 8.8
VELVET VANILLA SWEET CREAM RISOTTO
Okay, so it's a rice pudding, but so delicious! The round, plump risotto grain makes for a lovely texture and the flavour of real vanilla is pretty hard to beat.
Provided by Lene8655
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 150 degrees centigrade.
- Place the milk, cream and sugar in a pan.
- Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil.
- Remove from the heat.
- Meanwhile, place the rice in a 1.
- 75 Ltr pie dish.
- Remove and discard the pod then pour the hot cream mixture over the rice.
- Dot the top with butter and bake for 1.
- 5-2 hours, stirring occasionally, until thick and creamy.
- Serve warm or chilled.
- A little extra drizzling of chilled pouring cream is really nice.
Nutrition Facts : Calories 630.3, Fat 51.9, SaturatedFat 32.3, Cholesterol 188.4, Sodium 144, Carbohydrate 35.9, Sugar 18.9, Protein 7.8
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