Name: Risotto with Butternut Squash and White Beans
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
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

Ingredients

Instructions

Step 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.
Step 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.
Step 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.
Step 4

Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

Enjoy your meal!