Butternut Squash Risotto With Miso Butter Beans and Greens

This plant-forward take on risotto is creamy, dreamy, and nourishing.

By Maddie Augustin | Experience Life

Makes 8 servings
Prep Time 20 minutes
Cook Time 50 minutes

Ingredients

Risotto

6 cups vegetable broth
4 tbs. salted butter, divided
1 medium yellow onion, diced
1 lb. butternut squash, peeled, seeded, and chopped
½ tsp. sea salt
¼ tsp. freshly ground black pepper
2 cups arborio rice
2 oz. Gruyère cheese, grated
4 oz. Parmesan cheese, grated
Shaved Parmesan, to garnish

Miso Butter Beans and Greens

2 bunches Swiss chard
2 tbs. white miso paste
¼ cup warm water
1 tbs. extra-virgin olive oil
3 cloves garlic, minced
2 15-oz. cans butter beans, drained and rinsed
1 tsp. apple-cider vinegar
½ tsp. sea salt

Directions

STEP 1

Heat the vegetable broth on the stove over medium heat.

STEP 2

Place a heavy-bottomed pot or Dutch oven over medium heat and add 3 tablespoons of the butter.

STEP 3

Add the onion and cook until tender and translucent, about six to seven minutes. Add the squash, salt, and pepper, and cook until softened, about six to eight minutes more.

STEP 4

Add the rice and stir to coat the grains in butter.

STEP 5

Add a ladle of hot broth and cook, stirring frequently, until the liquid is fully absorbed. Repeat until all the broth is absorbed and the rice is cooked yet firm in the center, about 25 minutes.

STEP 6

Remove from heat, stir in the remaining butter and grated cheeses, and cover to keep warm.

STEP 7

Separate the stems from the chard leaves and chop the stems into small pieces. Roughly chop the leaves. Whisk together the miso paste and warm water in a small bowl until smooth.

STEP 8

Preheat a large skillet over medium heat, then add the olive oil.

STEP 9

Pour in the miso-paste mixture and bring to a simmer.

STEP 10

Add the garlic and stir, cooking until fragrant, about one minute.

STEP 11

Add the chard stems and cook until softened, about three to four minutes more.

STEP 12

Add the chard leaves and beans, and cook about two to three minutes, until the leaves are wilted and the beans are warmed through.

STEP 13

Remove from heat and stir in the vinegar and salt.

STEP 14

Serve the risotto topped with the beans and greens, and garnish with the shaved Parmesan.

Photography: Terry Brennan; Food Stylist: Betsy Nelson.

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