Creamy and flavorful risotto with butternut squash and white beans

This creamy and flavorful risotto is made with tender roasted butternut squash, creamy white beans, and aromatic herbs. It is a perfect hearty and comforting dish that is just as suitable for a weeknight dinner as it is for a special occasion. The combination of the tender butternut squash, the creamy white beans, and the rich, savory risotto rice creates a satisfying and delicious meal.

Ingredients

• 1 small butternut squash, peeled, seeded, and diced
• 3 tablespoons olive oil, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves, finely chopped
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
3. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is slightly toasted.
5. Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
6. Slowly add the vegetable broth, 1 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Cook the risotto for about 20 minutes, or until the rice is tender and creamy.
7. Stir in the white beans, roasted butternut squash, thyme leaves, and rosemary. Cook for an additional 2-3 minutes, until heated through.
8. Remove the saucepan from heat and stir in the grated Parmesan cheese. Season with salt and black pepper, to taste.
9. Serve the risotto hot, garnished with fresh parsley.

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