risotto with butternut squash and white beans

Ingredients

• Servings: 8
• 1 butternut squash - peeled, seeded, and cubed
• salt and ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 1 small tomato, diced
• 1 (16 ounce) package arborio rice
• 1/2 cup white
• 1 teaspoon dried marjoram (optional)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried basil (optional)
• 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
• 1/4 cup shredded parmesan cheese
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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 into rice mixture; cook and stir until 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.