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Risotto with Butternut Squash and White Beans

Risotto with Butternut Squash and White Beans Recipe

  • 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 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
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh parsley
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 437
Total Fat 8.6g
Saturated Fat 1.5g
Cholesterol 7mg
Sodium 1062mg
Total Carbohydrate 77.1g
Dietary Fiber 6.7g
Sugars 5.7g
Protein 11.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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