Butternut Squash & Vanilla Bean Risotto
The perfect fall dish. This butternut squash risotto makes the best fall meal or holiday side. It’s simple yet elevated and the flavor combination of the butternut squash and vanilla bean is uniquely delicious. It is made with arborio, a very specific kind of Italian rice that’s used for risotto. You can also use carnaroli rice, which is found in northern Italy and produces the creamiest risotto. Otherwise, feel free to use any medium-grain white rice.
Risotto may seem like an intimidating meal to make, but it’s rather simple.
ProTip: If you’re running short on time or don’t like chopping butternut squash, buy pre-chopped squash from the grocery store.
If you choose to cut it yourself, be sure to use this hack from @katcancook : place the butternut squash in a 400* oven for 10 min to soften it up before you chop. It works well!
Making risotto is a slow process…Rome wasn’t built in a day 😉 The process of adding broth to the rice should take between 30-40 minutes. Grab a glass of wine or tea and enjoy the process. The recipe is supposed to be a labor of love. Don’t rush it.
Store this risotto in an airtight container once it has cooled completely for up to 5 days in the refrigerator.
🩺👇🏻Nutrition & a little science behind Butternut squash:
It’s a great source of fiber and Vitamin A, which is needed for eye health, vision, immune function, cell growth, and reproduction.
Here’s the scoop on vitamin A:
There are two types of vitamin A that are found in the diet.
Preformed vitamin A is found in animal products such as meat, fish, poultry, & dairy foods.
Precursors to vitamin A, also known as provitamin A, are found in plant-based foods such as fruits & veggies (butternut squash.) The most common type of pro-vitamin A is beta-carotene.
Beta-carotene is an antioxidant that helps to ward off free radicals - the molecules that cause damage to the collagen and DNA within the skin’s cells and brings on the appearance of premature aging.
Did you know that Retinoids which reduce fine lines and wrinkles by increasing the production of collagen are actually a synthetic form of vitamin A!?
Buon appetito!
Butternut Squash & Vanilla Bean Risotto
INGREDIENTS
4 cups bone broth, chicken stock, or vegetable broth
1 large vanilla bean, halved and scraped or vanilla bean paste
3 cups peeled cubed (1-inch wide) butternut squash*, about 12 ounces
2 tablespoons grass fed butter
1 tablespoon cold pressed extra virgin olive oil plus 1 tablespoon to drizzle on top at the end
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups organic Arborio or Carnaroli rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano Reggiano
1/2 teaspoon salt, 1 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh thyme or parsley
PREPARATION
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 olive oil to the pan. 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 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 30-35 minutes total. Discard the vanilla bean. Turn off the heat.
Gently stir in the butternut squash, Parmigiano, drizzle remaining tablespoon of olive oil, and salt & pepper. Transfer the risotto to a serving bowl and sprinkle with thyme or parsley.