自己家種的Butternut Squash

怎麼吃都覺得好吃

濃濃的香味與甜味

做成意式燉飯真是適合

飽吸高湯的飯

軟熱的還帶著點米蕊

歷歷成型 一點都不糊爛

充滿的Vanilla甜甜的香味

還可以清清楚楚的看到好多香草仔

Butternut Squash煮的軟嫩但還帶著點咬勁

可以吃到Squash原本的甘甜清脆的美妙滋味

整碗燉飯充滿著濃濃的parmesan起司與vanilla的香味

真是令人流口水~

Ingredients

• 4 cups vegetable broth

• 1 large vanilla bean

• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces

• 2 tablespoons butter, plus 1 tablespoon

• 3/4 cups finely chopped onion (from 1 onion)

• 1 1/2 cups Arborio rice or medium-grain white rice

• 1/2 cup dry white wine

• 1/2 cup freshly grated Parmesan

• 1/2 teaspoon salt

• 2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 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. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.