Squash and White Bean Risotto

Name: Squash and White Bean Risotto
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 garlic clove, minced; 1 cup arborio rice; 3 cups chicken broth; 2 cups diced peeled butternut squash; 1 teaspoon dried thyme leaves; 12 teaspoon salt; 14 teaspoon pepper; 1 (540 ml) can navy beans or 1 (540 ml) can white kidney beans, drained and rinsed; 12 cup grated parmesan cheese; 2 tablespoons chopped fresh Italian parsley

12 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 cup arborio rice
3 cups chicken broth
2 cups diced peeled butternut squash
1 teaspoon dried thyme leaves
12 teaspoon salt
14 teaspoon pepper
1 (540 ml) can navy beans or 1 (540 ml) can white kidney beans, drained and rinsed
12 cup grated parmesan cheese
2 tablespoons chopped fresh Italian parsley

Directions

1

in a large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about 2 minutes,.
2

Stir in rice to coat.
3

Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in a 325F oven for 40 minutes or until rice and squash are tender and most of the liquid to absorbed.
4

Let stand, covered, for 20 minutes or until remaining liquid is absorbed.
5

Sprinkle each serving with cheese and parsley.