Risotto With Butternut Squash And White Beans

Name: Risotto With Butternut Squash And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, seeded, and cubed; salt and ground black pepper to taste; 1/4 cup extra-virgin olive oil; 1 onion, diced; 1 small tomato, diced; 1 (16 ounce) package Arborio rice; 1/2 cup white wine; 1 teaspoon dried marjoram (optional); 1 teaspoon dried oregano (optional); 1 teaspoon dried basil (optional); 8 cups chicken broth, or more as needed; 1 dash hot pepper sauce, or more to taste; 1 (14 ounce) can small white beans, drained; 1/4 cup shredded Parmesan cheese; 3 tablespoons chopped fresh parsley

Servings: persons

1 butternut squash - peeled, seeded, and cubed
salt and ground black pepper to taste
1/4 cup extra-virgin olive oil
1 onion, diced
1 small tomato, diced
1 (16 ounce) package Arborio rice
1/2 cup white wine
1 teaspoon dried marjoram (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)
8 cups chicken broth, or more as needed
1 dash hot pepper sauce, or more to taste
1 (14 ounce) can small white beans, drained
1/4 cup shredded Parmesan cheese
3 tablespoons chopped fresh parsley

1
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.
2
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.
3
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.
4
Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

1284

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 butternut squash - peeled, seeded, and cubed, salt and ground black pepper to taste, 1/4 cup extra-virgin olive oil, 1 onion, diced, and more.

Yes, Risotto With Butternut Squash And White Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!