Squash, Sage & Goat Cheese Beanotto (Creamy Mediterranean Bean Risotto)
This Beanotto is a creamy, savory, Mediterranean-inspired twist on risotto, made with cannellini beans instead of rice. Roasted squash, fragrant sage, and tangy goat cheese give it richness without heavy cream. High in protein, full of fiber, and comfort-food delicious.
⏱ Time & Servings
Prep: 15 minutes
Cook: 30–35 minutes
Total: ~50 minutes
Servings: 3–4
🧾 Ingredients
Roasted Squash
1 small butternut squash (about 500 g), peeled & cubed
1 tbsp olive oil
Salt & black pepper, to taste
1 tsp fresh sage, chopped
Beanotto Base
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (400 g) cannellini beans, drained & rinsed
1 cup vegetable broth (or more as needed)
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional, mild flavor)
2 tsp fresh sage, chopped
Finish
80 g goat cheese, crumbled
2 tbsp Parmesan cheese, optional
Fresh sage or parsley, for garnish
Drizzle of olive oil
👩🍳 Instructions
1️⃣ Roast Squash
Preheat oven to 200°C / 400°F
Toss squash cubes with olive oil, salt, pepper, and 1 tsp chopped sage
Roast 20–25 minutes, turning once, until golden and tender
2️⃣ Cook Beanotto
Heat olive oil in a large pan
Sauté onion until translucent, 3–4 minutes
Add garlic; cook 30 seconds
Stir in beans, ½ cup broth, smoked paprika, salt, pepper, and sage
Mash some beans with back of spoon to make creamy consistency
Gradually add more broth as needed until creamy but not soupy (~8–10 minutes)
3️⃣ Combine
Fold roasted squash into beanotto
Stir in goat cheese until creamy
Add Parmesan if using
4️⃣ Serve
Plate hot, drizzle olive oil, and garnish with fresh sage/parsley
Optional: a squeeze of lemon brightens flavors
📝 Notes & Tips
Cannellini beans create a naturally creamy risotto texture without rice.
For more protein, add grilled chicken or tempeh.
Use kabocha or acorn squash if butternut isn’t available.
Rest 2–3 minutes before serving to let flavors meld.
❓ Frequently asked questions FAQs
Is this vegan?
Swap goat cheese for cashew cream or vegan cheese.
Can I make ahead?
Yes—store in airtight container up to 2 days. Reheat gently with splash of broth.
Meal prep friendly?
Works well; reheat, add extra goat cheese for creaminess.
🥗 Nutritional Information
Calories: 380 kcal
Protein: 16 g
Carbs: 42 g
Fat: 14 g
Fiber: 12 g