Risotto with Butternut Squash and White Beans

By Parker Whittle

4.0 / 5

20min

45min

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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