Recipe by Parker Whittle
"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."
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butternut squash - peeled, seeded, and cubed
salt and ground black pepper to taste
extra-virgin olive oil
1 (16 ounce) package
chicken broth, or more as needed
hot pepper sauce, or more to taste
1 (14 ounce) can
small white beans, drained
shredded Parmesan cheese
chopped fresh parsley
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 add 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!
Hubby and guests really liked it, but I thought it was a tad too bland. Next time, I'll probably double the seasonings and up the tomato and parm a bit. Next time, I'll also bake the squash then remove skins and mash because its easier than peeling.
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 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!
Its a lot of work. But it was good. Also it makes a lot of it. I cut it in half and it still made a lot.
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 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!
I followed the cooking directions but subbed a lot of ingredients I needed to use/had on hand: Israeli couscous for rice, yellow/zucchini squash, cooked lentil beans and left out the tomato. Yummy, yummy, yummy! Takes some patience and the ability to watch closely (next time I'd try to time it so at least one of my kids is sleeping) but it didn't seem to take as long as previous risotto recipes both my husband and I have tried.
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Butternut Squash and White Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
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