Winter Squash Risotto With Radicchio Recipe

Name: Winter Squash Risotto With Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 blue hubbard squash (about 4 pounds); 2 cups water; 1 (14 1/2-ounce) can vegetable broth; Cooking spray; 2 1/2 cups sliced radicchio; 1/4 teaspoon freshly ground black pepper, divided; 1 1/2 teaspoons butter; 1/2 cup finely diced onion; 1 cup uncooked Arborio rice or other short-grain rice; 1/4 cup dry white wine; 2 tablespoons half-and-half or whole milk; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

1 blue hubbard squash (about 4 pounds)
2 cups water
1 (14 1/2-ounce) can vegetable broth
Cooking spray
2 1/2 cups sliced radicchio
1/4 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons butter
1/2 cup finely diced onion
1 cup uncooked Arborio rice or other short-grain rice
1/4 cup dry white wine
2 tablespoons half-and-half or whole milk
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
Preheat oven to 375u00b0.
2
Cut squash in half lengthwise; discard the seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375u00b0 for 50 minutes or until squash is tender. Cool. Peel squash; mash pulp. Set aside 1 cup pulp, reserving remaining pulp for another use.
3
Bring water and broth to a simmer in a large saucepan. Keep warm over low heat. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add radicchio to Dutch oven; saute 2 minutes or until wilted. Place radicchio in a bowl. Sprinkle with 1/8 teaspoon pepper. Melt butter in Dutch oven. Add onion; saute 3 minutes or until lightly browned. Add rice; saute 1 minute. Stir in wine and 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add 2 cups broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 15 minutes total). Stir in squash pulp. Repeat procedure with remaining 1 1/4 cups broth mixture (about 9 minutes total). Stir in radicchio mixture and half-and-half. Remove from heat; stir in cheese. Sprinkle with 1/8 teaspoon pepper.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 blue hubbard squash (about 4 pounds), 2 cups water, 1 (14 1/2-ounce) can vegetable broth, Cooking spray, and more.

Yes, Winter Squash Risotto With Radicchio falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Squash Risotto With Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions