Butternut Squash & Radicchio Risotto

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   1. Preheat oven to 400u00b0F. Peel and dice squash, chop onion and raddichio. Toss squash in 1 tablespoon olive oil, salt and pepper. Roast for 20-30 minutes. Meanwhile, in a nonstick pan over medium heat, sautee radicchio in the remaining tablespoon of olive oil until browned and soft, about 3 minutes.

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   2. Once radicchio has cooked, remove from the pan. Add onion and saute until browned, about 6 minutes. Add in rice and half the broth, stirring to scrape up bits on the bottom of the pan.

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   3. Reduce heat to medium-low. When liquid has been absorbed, add in the rest of the broth and cook, stirring frequently. Continue by adding water, 1/2 cup at a time, stirring until it is absorbed, about 5-8 minutes each time liquid is added. Once rice is soft and all liquid absorbed, stir in the parmesan cheese, radicchio and roasted squash. Season with salt and pepper to taste.

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   Serve topped with more fresh parmesan.

No additional tips available.