Giada De Laurentiis' Butternut Squash and Vanilla Risotto

4 cups vegetable broth
1 large vanilla bean
3 cups butternut squash cut into 1 in cubes
2 tbsp unsalted butter
3/4 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
2 tbsp finely chopped fresh chives

Warm the broth over med-high heat in med saucepan. Cut vanilla bean in half and scrape out seeds into broth, drop bean in broth.
When broth comes to simmer, reduce heat to low. Add butternut squash to the simmering broth and cook until tender, about 5 minutes. Use a slotted spoon to transfer squash to a side dish. Turn heat on broth to very low and cover to keep warm.
In a large sauce pan melt 2 tbsp butter and add onion (med heat). Saute for 3 minutes. Add rice and stir to coat with butter. Add wine and simmer until wine is almost evaporated, about 3 min. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 min. Continue cooking 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 - typical risotto cooking method here. Rice will be tender but still firm to bite and mixture should be creamy - about 20 min total. Discard vanilla bean.
Turn off heat under risotto and any remaining broth. Gently stir in butternut squash, Parm, tbsp butter, and salt. Transfer to serving bowl/s and garnish with chives. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user WORKNMOM23.