Winter Squash Risotto with Radicchio

Winter Squash Risotto with Radicchio
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper, divided
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 ½ teaspoons butter
  • 2 cups water
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 1 cup uncooked Arborio rice or other short-grain rice
  • Cooking spray
  • + 5 more ingredients
    • ¼ cup dry white wine
    • 1 blue hubbard squash (about 4 pounds)
    • ½ cup finely diced onion
    • 2 ½ cups sliced radicchio
    • 2 tablespoons half-and-half or whole milk

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 w...

View full recipe at My Recipes

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