Winter Squash Risotto With Radicchio

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.