Risotto with Butternut Squash and White Beans

3 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

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
437 cal
22%

Fat
8.6 g
13%

Carbs
77.1 g
25%

Based on a 2,000 calorie diet

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Reviews (3)

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PHYTOGIRLC

May. 9, 2012

"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!"

SHERYLHAMMER

Apr. 24, 2013

"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!"

~Lissa~

Feb. 11, 2013

"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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