Risotto with Butternut Squash and White Beans
Cook time:
about 1 hour
Prep time:
20 minutes
Cuisine:
Unknown
Author:
Parker Whittle
Rating:
4.0 / 5.0
Ingredients:
- 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
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 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