Vanilla Bean Risotto

with Butternut Squash

Vanilla Bean Risotto



2 cups Butternut Squash, 3/4 inch dice
2 tbsp olive oil
1/4 tsp ground nutmeg
1/8 tsp ground clove
Kosher salt & pepper, to taste
2 each vanilla beans
1 quart vegetable or chicken stock
1/2 diced fennel
1/2 cup diced onion
3 cloves garlic, minced
1-1/4 cup arborio rice
1/2 cup Parmesan


Preheat oven to 350°.

Toss squash with 1 tbsp of the olive oil, nutmeg, clove, salt and pepper. Place on a baking sheet and roast until tender, about 15 minutes. Allow to cool. Place 1 cup of the squash in small bowl and mash it up with a fork; set aside.

Cut vanilla beans in half and place in large pot with the stock; bring to a boil. Reduce heat to low and simmer for 10 minutes.

Heat a medium saucepot over medium heat; add remaining olive oil, fennel and onion. Cook until onion is tender, about 7 minutes. Stir in galic and cook 1 minute longer. Stir in rice; cook for 2 minutes. Add 1 cup of the stock and the mashed squash. Bring mixture to a boil while continuously stirring until stock is absorbed. Add stock 1/2 cup at a time, stirring constantly, cooking until liquid is completely absorbed before adding more stock. Repeat the process until rice is tender -- this will take about 18-20 minutes. Remove from heat and stir in remaining squash, parmesan cheese, and season to taste with salt and pepper.

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