American · Side · Dinner
A creamy risotto with tender butternut squash, Parmesan, and the subtle warmth of vanilla. Crisp sage adds a savory, aromatic note that pairs naturally with the squash while keeping the vanilla restrained and balanced.
Infuse the Broth
Warm the vegetable broth in a medium saucepan over medium-high heat. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the broth and bring to a simmer.
Cook the Squash
Add the butternut squash to the simmering broth and cook until just tender, about 5 minutes. Remove the squash with a slotted spoon and set aside. Reduce the broth to very low heat and cover to keep warm.
Crisp the Sage
Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat. Add the sage leaves and cook briefly until crisp and fragrant, about 30–60 seconds. Transfer the leaves to a plate, leaving the sage-infused butter in the pan.
Sauté the Onion
Add the onion to the butter and cook until tender but not browned, about 3 minutes.
Toast the Rice
Add the Arborio rice and stir until every grain is coated with the butter. Cook for about 1 minute.
Add the Wine
Pour in the white wine and simmer, stirring, until almost completely evaporated, about 3 minutes.
Cook the Risotto
Add about ½ cup of the warm broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth about ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender but still slightly firm in the center, about 20 minutes total.
Finish the Risotto
Discard the vanilla bean and remove the risotto from the heat. Gently fold in the cooked butternut squash, Parmesan, remaining 1 tablespoon butter, and salt.