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.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
8 servings


  • 1 butternut squash - peeled, seeded, and cubed

  • salt and ground black pepper to taste

  • ¼ cup extra-virgin olive oil

  • 1 onion, diced

  • 1 small tomato, diced

  • 1 (16 ounce) package Arborio rice

  • ½ cup white wine

  • 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

  • ¼ cup shredded Parmesan cheese

  • 3 tablespoons chopped fresh parsley


  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.

  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.

  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.

  4. 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.

Nutrition Facts (per serving)

437 Calories
9g Fat
77g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 437
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 1013mg 44%
Total Carbohydrate 77g 28%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 11g
Vitamin C 37mg 187%
Calcium 154mg 12%
Iron 3mg 19%
Potassium 853mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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