Farm-Fresh Market
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Butternut Squash and Vanilla Risotto

8/25/2015

0 Comments

 
Picture
Recipe by Anna Gill

Serves 4 to 5 as a side dish

3 cups vegetable or chicken broth
2 teaspoons pure vanilla extract
1½ cups peeled, 1 to 2 inch cubes butternut squash
1 tablespoon butter, plus ½ tablespoon
⅓ cup finely chopped onion
¾ cup Arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan
¼ teaspoon salt
1 tablespoon finely chopped fresh chives


1. In a medium saucepan, warm the broth and the vanilla extract over medium-high heat.
2. When the broth comes to a simmer reduce the heat to low.
3. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
4. Meanwhile, in a large, heavy saucepan, melt 1 tablespoon of the butter over medium heat.
5. Add the onion and sauté until tender but not brown, about 3 minutes.
6. Add the rice and stir to coat with the butter.
7. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
8. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
9. Continue cooking the rice, adding the broth ¼ 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.
10. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining ½ tablespoon of butter, and salt.
11. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

NOTE: If all the liquids are absorbed before the rice is tender but firm, add a bit more broth.
0 Comments



Leave a Reply.

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020