Pumpkin, Sweet Potato & Vanilla Risotto

 
Recipe adapted from marcus samuelsson
Ingredients
2 cups vegetable broth
1/2 large vanilla bean
150g pumpkin, peeled and diced
150g sweet potato, peeled and diced
1/4 tbsp olive oil
1/2 onion, chopped finely
3/4 cups arborio rice
1/4 cup dry white wine
1/8-1/4 cup grated parmesan cheese
1 tbsp fresh chives, finely chopped
 
Method
Put the vegetable broth into a medium saucepan and warm over medium-high heat.
Cut the vanilla bean in half.
Scrape out the seeds and add them to the broth.
Add in the vanilla bean itself.
Simmer then reduce heat to low.
 
Add the pumpkin and sweet potato to the broth and simmer until it is fork-tender, about 5 minutes.
Using a slotted spoon, remove the pumpkin and sweet potato chunks to a dish.
Turn the heat on the broth to low and cover to keep warm.
 
In a large heavy saucepan, heat the 1/4 tbsp olive oil.
Add in the onion and cook until tender, about 3 minutes.
Add in the rice and cook until coated with oil, about one minute.
Add in the white wine and simmer, continuously stirring, until all of the wine has evaporated.
Then, in 1/2 cup increments, add the broth to the rice, only adding more when the previous batch has almost entirely evaporated.  Stir.  
Stir.
Stir.
 
When the rice is tender but still firm to the bite and creamy, turn off the heat.
Mix in the pumpkin, sweet potato and parmesan cheese.
Add chives.
 
Will HE make it again?
maybe
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