Winter Squash and Radicchio Risotto
 
 
Creamy roasted winter squash and radicchio risotto - perfect for date nights and Sunday dinners.
Yield: 6 servings
Ingredients
  • 2 cups kabocha squash, cut into ½-inch dice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons thyme leaves
  • 4 cups vegetable broth
  • 5 tablespoons butter
  • 1 cup diced white onion
  • 2 cups Arborio rice
  • ½ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 cup thinly sliced radicchio
  • ½ cup grated Parmigiano-Reggiano
  • ¼ cup sliced flat leaf parsley
Instructions
  1. Heat oven to 425F.
  2. In a large bowl, toss the squash with 2 tbsp of the oil, 1 tsp of the thyme, and ¾ tsp salt and black pepper, or to taste. Spread on a parchment-lined baking sheet and roast for 20-30 minutes, or until tender.
  3. Meanwhile, mix 4 cups of water into the 4 cups of vegetable broth in a medium pot. Bring to a boil and then turn off the heat.
  4. In a large Dutch oven, melt 3 tbsp of the butter over medium-high heat. Once it starts to foam stir in the onion, remaining 2 tsp of thyme, red pepper flakes, ½ tsp salt, and black pepper to taste. Cook until the onion is tender and translucent, about 5-7 minutes.
  5. Stir in the rice and half of the squash. Cook for 2 minutes, stirring constantly, until the rice is translucent. Stir in the wine and cook until it has been completely absorbed, stirring constantly. Add the hot broth mixture, 1 cup at a time, stirring constantly and only adding the next cup after the previous has been absorbed.
  6. After about 15 minutes of cooking, begin testing the rice for doneness. It should be creamy and tender with a little bit of bite to it. Once done, remove from the heat and stir in the remaining squash. Allow to rest for 2 minutes, then stir in the radicchio and half of the Parmigiano. Season to taste with salt and black pepper. Stir in the remaining 2 tbsp of butter and the parsley. Serve with the remaining Parmigiano cheese on the side.
Notes
Recipe from Sunday Suppers at Lucques
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/02/winter-squash-and-radicchio-risotto.html