RISOTTO WITH BUTTERNUT SQUASH AND WHITE BEANS

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Risotto with Butternut Squash and White Beans image

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.

Provided by Parker Whittle

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

1 butternut squash - peeled, seeded, and cubed
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 onion, diced
1 small tomato, diced
1 (16 ounce) package Arborio rice
½ cup white wine
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried basil
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
¼ cup shredded Parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

  • 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 Facts : Calories 436.8 calories, Carbohydrate 77.1 g, Cholesterol 7.2 mg, Fat 8.6 g, Fiber 6.7 g, Protein 11.2 g, SaturatedFat 1.5 g, Sodium 1013.1 mg, Sugar 5.7 g

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