Risotto with Butternut Squash and White Beans

Risotto with Butternut Squash and White Beans

6
Parker Whittle 4

"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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Ingredients

1 h 5 m servings 437 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 77.1g
  • 25%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • To cube a butternut squash, cut it in half lengthwise, then into 1-inch sections crosswise. Carefully shave the peel off in small downward cuts around each section, then cube.

Reviews

6

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 b...

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...

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...

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 s...

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. Yum...