RISOTTO WITH BUTTERNUT SQUASH AND WHITE BEANS
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
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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adnan official
[email protected]Five stars! This risotto is a must-try for any risotto lover. It's the perfect combination of sweet, savory, and creamy.
Chutan Chandro Shill
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It's so creamy and flavorful. I will definitely be making this again.
Biru Lama
[email protected]This risotto is a great way to use up leftover butternut squash. It's a simple dish to make, and it's always a hit with my family.
Khawarjani jani
[email protected]I wasn't sure how I would like the combination of butternut squash and white beans in a risotto, but I was pleasantly surprised. It's a delicious and unique dish.
Sujhitha Lasanthi
[email protected]This risotto is so easy to make, and it's always a crowd-pleaser. I highly recommend it.
Festas Yondo chikwanje
[email protected]I love the creamy texture of this risotto. It's the perfect comfort food.
Numan Naveed
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Pasindu Jayaweera
[email protected]Yum!
Ansari Boy
[email protected]This risotto was a perfect fall dish. The butternut squash and white beans were a great combination, and the sage added a nice touch of flavor.
Aryan Fahim
[email protected]The risotto was good, but I found it to be a bit bland. I think I would add some more herbs or spices next time.
Astrid Denny
[email protected]This risotto was a hit with my family! Everyone loved the sweet and savory flavors. I would highly recommend this recipe.
Md Sizan
[email protected]I followed the recipe exactly, but my risotto turned out a little too mushy. I think I should have cooked the rice for a minute or two less.
Muhammad Shahab swati
[email protected]This risotto was absolutely delicious! The flavors of the butternut squash and white beans were perfectly balanced, and the texture was creamy and smooth. I will definitely be making this again.
Hyder Jutt
[email protected]I was surprised at how easy it is to make a delicious risotto. The instructions were clear and concise, and the dish came out perfectly. The butternut squash and white beans added a nice touch of sweetness and creaminess.