Winter Squash Risotto With Radicchio
.
Yield
4 servingsPrep
8 minCook
90 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
hubbard squash
blue, about 4 pounds |
* | |
| 2 | cups |
water
|
|
| 14 ½ | ounces |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
|
nonstick cooking spray
|
* | ||
| 2 ½ | cups |
radicchio
sliced |
*
|
| ¼ | teaspoon |
black pepper
freshly ground, divided |
|
| 1 ½ | teaspoons |
butter
|
|
| ½ | cup |
onions
finely diced |
|
| 1 | cup |
arborio (short-grain) rice
uncooked |
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
light cream (half&half)
or whole milk |
|
| ½ | cup |
Parmesan cheese
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hubbard squash
blue, about 4 pounds |
* |
| 473 | ml |
water
|
|
| 419.1 | ml/g |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 591 | ml |
radicchio
sliced |
*
|
| 1.3 | ml |
black pepper
freshly ground, divided |
|
| 7.5 | ml |
butter
|
|
| 118 | ml |
onions
finely diced |
|
| 237 | ml |
arborio (short-grain) rice
uncooked |
|
| 59 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
light cream (half&half)
or whole milk |
|
| 118 | ml |
Parmesan cheese
fresh |
|
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.
