Risotto with Butternut Squash and White Beans

Season the butternut squash cubes generously with salt and freshly ground black pepper. Prepare a steamer by placing an insert into a saucepan and filling with water just below the bottom of the steamer. Cover and bring the water to a rolling boil. Add the seasoned butternut squash, cover, and steam until just tender, approximately 10-12 minutes, depending on the size of the cubes. Once tender, transfer the squash to a bowl and gently mash. This will create a smoother texture in the final dish.

In a large skillet or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 3-5 minutes. Stir in the diced tomato and continue to cook until the onions become translucent and fragrant, another 3-5 minutes. Be careful not to brown the onions.

Add the Arborio rice to the onion and tomato mixture, stirring to coat each grain with the oil. Cook and stir continuously until the rice becomes translucent with a small white spot in the center of each grain, about 2 minutes. This step is crucial for releasing the starch and creating a creamy risotto.

Pour in the dry white wine, stirring continuously until the wine is completely absorbed by the rice, approximately 2-4 minutes. Add the dried marjoram, oregano, and basil, stirring to incorporate the herbs evenly.

Begin adding the chicken broth to the rice mixture, about 1/2 cup at a time. Stir constantly until the liquid is absorbed before adding the next 1/2 cup. Continue this process, stirring frequently, until the rice is creamy but still firm to the bite (al dente), about 20-25 minutes. This gradual addition of broth and constant stirring are essential for achieving the signature creamy texture of risotto.

Gently stir the mashed butternut squash into the rice mixture until it is fully incorporated and the risotto takes on a beautiful orange hue. Remove the skillet from the heat.

Stir in the hot pepper sauce (if using), drained white beans, freshly shredded Parmesan cheese, and chopped fresh parsley into the risotto until the cheese is melted and everything is well combined. Season with additional salt and freshly ground black pepper to taste.