"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." — Parker Whittle
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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!
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!
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!
* 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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