A delicious recipe by Giada De Laurentiis is this Butternut Squash and Vanilla Risotto that you can serve as a warming dish for any dinner, made with butternut squash, vanilla bean, Arborio rice, vegetable broth, and Parmesan cheese. This comforting Butternut Squash and Vanilla Risotto recipe is ideal for dinner and takes around 40 minutes to prepare, serving up to 4 people.

Recipe Ingredients

• 4 cups of vegetable broth
• 1 large vanilla bean
• 3 cups of butternut squash, cut into 1-inch squares (about 12 ounces)
• 3 tablespoons of unsalted butter
• ¾ cup of finely chopped onion (from 1 medium onion)
• 1½ cups of Arborio rice or medium-grain white rice
• ½ cup of dry white wine
• ½ cup of freshly grated Parmesan cheese
• ½ teaspoon of salt
• 2 tablespoons of finely chopped fresh chives

How To Make Giada Butternut Squash and Vanilla Risotto

1. Prepare the Broth: In a medium saucepan, warm the vegetable broth over medium-high heat. Cut the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and the bean to the broth. Once the broth begins to simmer, reduce the heat to low.
2. Cook the Butternut Squash: Add the butternut squash to the simmering broth and cook until tender, approximately 5 minutes. Use a slotted spoon to transfer the cooked squash to a side dish. Keep the broth warm over very low heat, covered.
3. Sauté the Onion: In a large heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until it becomes tender but not browned, which should take about 3 minutes.
4. Add the Rice and Wine: Stir in the Arborio rice, ensuring it is well coated in the butter. Pour in the dry white wine and let it simmer until the wine is almost completely evaporated, which will take around 3 minutes.
5. Cook the Risotto: Add 1/2 cup of the simmering broth to the rice and stir continuously until nearly all the broth is absorbed, about 2 minutes. Continue cooking by adding the broth 1/2 cup at a time, stirring constantly, and allowing each addition to be fully absorbed before adding the next. This process should take about 20 minutes, and the rice should become creamy but still firm to the bite. Discard the vanilla bean at this point.
6. Combine with Butternut Squash: Turn off the heat and gently stir in the cooked butternut squash, the remaining tablespoon of butter, the grated Parmesan cheese, and the salt until everything is well combined.
7. Finish and Serve: Transfer the risotto to a serving bowl and sprinkle with freshly chopped chives. Serve immediately while hot and creamy.

Recipe Tips

• Roasting the Squash for Extra Flavor: For a deeper, caramelized flavor in your risotto, roast the butternut squash cubes at 400°F for 20 minutes before adding them to the broth, ensuring richer taste and texture.
• Using Chicken or Beef Broth: If you prefer a more robust flavor, substitute the vegetable broth with chicken or beef broth. The stronger base complements the sweetness of the squash and enhances the risotto’s depth.
• Experimenting with Cheese Variations: While Parmesan is traditional, try adding a small amount of Pecorino Romano or Gouda for a different flavor profile. It will add a distinct, sharp touch to the creamy risotto.
• Stirring Technique for Creaminess: Constant stirring is key to achieving a creamy risotto. Stirring helps the starches in the rice release slowly, creating that classic creamy texture without needing extra cream.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Basic Risotto
• Giada De Laurentiis Artichoke Risotto
• Giada Wild Mushroom Risotto With Peas