Butternut Squash & Radicchio Risotto
Ingredients
Instructions
- 1. Preheat oven to 400°F. Peel and dice squash, chop onion and raddichio. Toss squash in 1 tablespoon olive oil, salt and pepper. Roast for 20-30 minutes. Meanwhile, in a nonstick pan over medium heat, sautee radicchio in the remaining tablespoon of olive oil until browned and soft, about 3 minutes.
- 2. Once radicchio has cooked, remove from the pan. Add onion and saute until browned, about 6 minutes. Add in rice and half the broth, stirring to scrape up bits on the bottom of the pan.
- 3. Reduce heat to medium-low. When liquid has been absorbed, add in the rest of the broth and cook, stirring frequently. Continue by adding water, 1/2 cup at a time, stirring until it is absorbed, about 5-8 minutes each time liquid is added. Once rice is soft and all liquid absorbed, stir in the parmesan cheese, radicchio and roasted squash. Season with salt and pepper to taste.
- Serve topped with more fresh parmesan.
Nutrition & Diet Analysis (per serving)
430
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).