Spiced Kabocha Squash Risotto – Giadzy

Ingredients

• 4 cups low-sodium vegetable broth
• 1 large vanilla bean
• ¼ teaspoon ground cinnamon
• ‚Öõ teaspoon cayenne
• 3 cups peeled and cubed (1 inch kabocha squash, about ½ of a medium squash)
• 2 tablespoons butter (plus 1 tablespoon)
• ¬æ cup finely chopped onion (from 1 onion)
• 1 ½ cups Arborio rice or medium-grain white rice
• ¬æ cup dry white wine
• ½ cup freshly grated Parmesan cheese
• ¬æ teaspoon salt
• 2 tablespoons chopped Italian parsley