Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter

Ingredients

• 3 cups butternut squash
• 1 cup fresh Italian parsley
• 3 cups low-salt chicken broth
• 3 teaspoons grated lemon peel
• 1 large onion
• 6 tablespoons butter
• 1 cup radicchio
• + 2 more ingredients
• • ¾ cup finely grated Parmesan cheese
  • 1 8.8-ounce package toasted Israeli couscous

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is ...

View full recipe at Epicurious