Butternut Squash and Vanilla Risotto - Litchfield Farmers' Market

Ingredients

• 3 cups vegetable or chicken broth
• 2 teaspoons pure vanilla extract
• 1½ cups peeled, 1 to 2 inch cubes butternut squash
• 1 tablespoon butter, plus ½ tablespoon
• ⅓ cup finely chopped onion
• ¾ cup Arborio rice
• ½ cup dry white wine
• ¼ cup freshly grated Parmesan
• ¼ teaspoon salt
• 1 tablespoon finely chopped fresh chives