Risotto with Butternut Squash and White Beans3 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“Known in Italian as 'Risotto con Zucca i Fagioli.' Steamed butternut squash folded into a creamy white bean risotto is the perfect flavorful dish for a weeknight or entertaining your favorite guests.” - by Parker Whittle
Original recipe yields 8 servings
- Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
- Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
- Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
- Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.
Amount Per Serving (8 total)
- 437 cal
- 8.6 g
- 77.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Fantastic recipe! I followed it as written, and it yielded a perfectly cooked and seasoned risotto. I added quite a fair amount of salt and pepper to bring out the flavor. Also, the squash and beans a..." See moredd some starchiness to the dish that makes this meal a bit heartier and perhaps more suited to cool weather compared to other risottos. I will make this again!"
"Very good risotto. I will definitely make it again. I made a few modifications. I added in 1/2 tsp instead of a full tsp. That was plenty. I think the full amount would have been overwhelming to me. I..." See more also didn't add the fresh parsley because I didn't have any on hand, so I just used a tbsp of dry and that worked fine (for adding color). My family doesn't like Parmesan, so I left that out. It was good without it, but I think it was better when I added some on top of my portion!"
"Pretty darn good! I skipped the tomato because I wasn't feeling it and added garlic instead. The only downside was the ingredient listing for the squash...they come in all sizes and I wasn't sure if..." See more a large squash would overpower the dish/small squash not provide enough flavor; it'd have been helpful if the squash amount was listed in ounces. My husband and I both quite enjoyed this!"
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