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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

Description

Another Recipe From Giada. It's So Delish, My Husband Ask Me To Make It Again Even Though There Are Still Some Leftover Risotto In The Fridge. I Didn't Have Risotto Rice And Used Long Grain Instead.

Group Recipes