Ingredients1 h 5 m servings 437 cals
- 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.
- Cook's Note:
- To cube a butternut squash, cut it in half lengthwise, then into 1-inch sections crosswise. Carefully shave the peel off in small downward cuts around each section, then cube.
Per Serving: 437 calories; 8.6 g fat; 77.1 g carbohydrates; 11.2 g protein; 7 mg cholesterol; 1062 mg sodium. Full nutrition
ReviewsRead all reviews 6
Fantastic recipe! I followed it as written, and it yielded a perfectly cooked and seasoned risotto. I added quite a fair amount of salt and pepper to bring out the flavor. Also, the squash and b...
Hubby and guests really liked it, but I thought it was a tad too bland. Next time, I'll probably double the seasonings and up the tomato and parm a bit. Next time, I'll also bake the squash then...
Very good risotto. I will definitely make it again. I made a few modifications. I added in 1/2 tsp instead of a full tsp. That was plenty. I think the full amount would have been overwhelming to...
Pretty darn good! I skipped the tomato because I wasn't feeling it and added garlic instead. The only downside was the ingredient listing for the squash...they come in all sizes and I wasn't s...
Its a lot of work. But it was good. Also it makes a lot of it. I cut it in half and it still made a lot.