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1
In a medium saucepan, warm the broth over medium-high heat and cut the vanilla bean lengthwise.
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2
Scrape the seeds of the vanilla bean into the broth and then add the rest of the bean in as well, whole.
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3
When it comes to a simmer, reduce heat to low and add the squash, cooking until tender (timing may vary depending on whether your squash is completely raw or slightly precooked).
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4
When the squash is tender, remove it to a separate bowl with a slotted spoon.
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5
Reduce the heat under the broth to very low and cover with a lid to keep it warm.
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6
(I do this with all of my risottos but some people do not find keeping the broth warm necessary).
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7
Meanwhile, in a large heavy saucepan, melt 2 tablespoons butter over medium heat, add the finely chopped onion, and saute until tender but stop before it browns.
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8
This should take about 3 minutes.
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9
Add the uncooked rice to the butter and onions and stir to coat.
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10
Next add the white wine and simmer until it is all absorbed by the rice.
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11
Now add 1/2 cup of the warm broth at a time, waiting until it is absorbed each time.
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12
Once the last of the broth is absorbed test the consistency of the rice.
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13
The rice should be tender, but if it is still not cooked keep adding a half a cup of water at a time and continue the process as you did with the broth until the rice is tender.
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14
Once the risotto is cooked, remove the vanilla bean and toss in the squash, cheese (if desired), salt, 1 tablespoon of vegan butter, and optional chives.
