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Butternut Squash and Vanilla Risotto

Giada De Laurentiis
  • 35 minutes
  • Serves 6

INGREDIENTS

2 tbsp

Chives, fresh

3/4 cup

Onion

4 cups

Vegetable broth

1 1/2 cups

Arborio rice or medium-grain white rice

1/2 tsp

Salt

1

Vanilla bean, large

2 tbsp

Butter

1/2 cup

Parmesan

1/2 cup

White wine, dry

3 cups

Peeled cubed (1-inch wide) butternut squash, about 12 ounces