Creamy Butternut Squash and White Bean Risotto

Follow our step-by-step guide on how to make Creamy Butternut Squash and White Bean Risotto.

1. Step 1

   Start by seasoning the butternut squash cubes with a sprinkle of salt and a dash of black pepper. To cook them, place a steamer insert into a saucepan filled with water just below the bottom of the steamer. Cover and bring the water to a boil. Once boiling, add the seasoned squash, cover, and steam until tender, which should take about 10 to 12 minutes depending on the size of your cubes. Once done, transfer the squash to a bowl and mash it until smooth, setting it aside for later.

2. Step 2

   In a large skillet, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 3 to 5 minutes until softened. Next, stir in the diced tomato and continue cooking until the onions become translucent, which should take another 3 to 5 minutes. Now, it’s time to add the Arborio rice to the skillet, stirring it well to coat with the oil. Cook the rice for about 2 minutes until it turns translucent with a little white spot in the center of each grain.

3. Step 3

   Pour in the white wine and stir until it’s completely absorbed by the rice, which should take about 2 to 4 minutes. If you’re using them, add the dried marjoram, oregano, and basil at this point for an extra layer of flavor. Gradually add the chicken broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed. Keep this up until the rice is creamy yet firm to the bite, which will take around 20 to 25 minutes.

4. Step 4

   Once the rice is cooked to perfection, gently fold in the mashed butternut squash until it’s fully incorporated. Remove the skillet from the heat and stir in the hot pepper sauce, drained white beans, shredded Parmesan cheese, and chopped parsley. Mix everything together until the cheese melts and the flavors meld beautifully. Taste and adjust the seasoning with more salt and black pepper if needed.