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Winter Squash Risotto With Radicchio

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Recipe

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Yield

4 servings

Prep

8 min

Cook

90 min

Ready

105 min

Ingredients

Amount Measure Ingredient Features
1 hubbard squash
blue, about 4 pounds
*
2 cups water
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14 ½ ounces vegetarian chicken broth, non-fat, low-sodium
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nonstick cooking spray
*
2 ½ cups radicchio
sliced
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¼ teaspoon black pepper
freshly ground, divided
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1 ½ teaspoons butter
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½ cup onions
finely diced
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1 cup arborio (short-grain) rice
uncooked
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¼ cup white wine
dry
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2 tablespoons light cream (half&half)
or whole milk
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½ cup Parmesan cheese
fresh
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Ingredients

Amount Measure Ingredient Features
1 each hubbard squash
blue, about 4 pounds
*
473 ml water
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419.1 ml/g vegetarian chicken broth, non-fat, low-sodium
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1 x nonstick cooking spray
*
591 ml radicchio
sliced
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1.3 ml black pepper
freshly ground, divided
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7.5 ml butter
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118 ml onions
finely diced
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237 ml arborio (short-grain) rice
uncooked
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59 ml white wine
dry
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3E+1 ml light cream (half&half)
or whole milk
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118 ml Parmesan cheese
fresh
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Directions

Preheat oven to 375°.

Cut squash in half lengthwise; discard the seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 50 minutes or until squash is tender.

Cool.

Peel squash; mash pulp. Set aside 1 cup pulp, reserving remaining pulp for another use.

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; sauté 2 minutes or until wilted. Place radicchio in a bowl.

Sprinkle with ⅛ teaspoon pepper.

Melt butter in Dutch oven.

Add onion; sauté 3 minutes or until lightly browned.

Add rice; sauté 1 minute.

Stir in wine and ½ cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

Add 2 cups broth mixture, ½ 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 1¼ cups broth mixture (about 9 minutes total).

Stir in radicchio mixture and half-and-half.

Remove from heat; stir in cheese.

Sprinkle with ⅛ teaspoon pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 26321% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 211mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 3%
Calcium 16% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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