Vanilla Risotto with Butternut Squash

Ohhhh, yes. This dish is so comforting, so soothing and so toe-curlingly creamy that those who you serve it to will become your love slaves forever. My only caveat might involve the vanilla, only because I felt like it was a little lost behind the strong salty taste of the parmesan, but Tim said he tasted it and enjoyed the flav' so who am I to argue? One might also try roasting the squash instead of cooking it in the broth, thus bringing out the flavor more.

5 cups vegetable broth
1 large vanilla bean
3 cups cubed butternut squash
4 T butter
3/4 cup finely chopped white onion or 1 shallot
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated parmesan
1/2 tsp salt
chives for garnish

Heat broth over medium heat and add squash. Keep this simmering over low while cooking. Add sliced open and scraped vanilla bean. Reduce to low-ish.
In another pan, melt two T butter over medium heat and add onion and cook about 3 minutes. Add rice and stir for a minute or so. Add wine and allow to absorb--about 3 minutes. Add broth 1/2 cup at a time until absorbed-stirring constantly, two minutes each until all broth is used and rice is cooked through, but not overcooked and mushy. Should take about 20 minutes.
Turn off heat and add parm, salt, remaining butter and cooked squash. Sprinkle with chives.