Cook The Book: Butternut Squash And Vanilla Risotto

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Serious Eats

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Ingredients

4 cups vegetable broth

1 large vanilla bean

3 cups butternut squash cut into 1-inch squares (about 12 ounces)

3 tablespoons unsalted butter

3/4 cup 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 cheese

1/2 teaspoon salt

2 tablespoons finely chopped fresh chives

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