Squash and White Bean Risotto

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READY IN: 40mins
Recipe by Chef mariajane

Start this one-pot vegatarian meal on top of the stove, then finish in the oven. There is no need for constant stirring. Very Delicious!!

Ingredients Nutrition


  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. 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.
  3. Let stand, covered, for 20 minutes or until remaining liquid is absorbed. Sprinkle each serving with cheese and parsley.

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