adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Risotto with Butternut Squash and White Beans
Risotto with Butternut Squash and White Beans
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Butternut squash and white bean risotto: a comforting and elegant meal for any occasion.
Ingredients:
  • 1 butternut squash - peeled, seeded, and cubed
  • salt and ground black pepper to taste
  • 0.25 cup extra-virgin olive oil
  • 1 onion, diced
  • 1 small tomato, diced
  • 1 (16 ounce) package Arborio rice
  • 0.5 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
  • 0.25 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Season the butternut squash cubes with a pinch of salt and a dash of black pepper. Steam the seasoned squash in a saucepan with a steamer insert over boiling water until tender, about 10 to 12 minutes. Mash the steamed squash in a bowl.
  • In a skillet, warm olive oil over medium heat. Sauté onion until softened, for 3 to 5 minutes. Add tomato and cook until onions are translucent, for another 3 to 5 minutes. Incorporate Arborio rice into the mixture, ensuring it's well-coated with oil. Stir continuously until rice turns translucent with white spots in the middle of each grain, around 2 minutes.
  • Pour white wine into the rice mixture and stir until absorbed, about 2 to 4 minutes. Add marjoram, oregano, and basil. Gradually stir in chicken broth, about 1/2 cup at a time, making sure the liquid is absorbed before adding more, until the rice is creamy yet slightly firm, for about 20 to 25 minutes. Mix in the squash until well combined. Remove from heat and enjoy!
  • Combine hot pepper sauce, white beans, Parmesan cheese, and parsley into the risotto, stirring until the cheese is melted. Season with salt and black pepper to taste.

Similar Recipes