Winter Squash Risotto With Radicchio

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* Exported from MasterCook *

 

Winter Squash Risotto With Radicchio

 

Recipe By : Cooking Light Magazine, October 2000, page 164

Serving Size : 4 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 blue hubbard squash -- (about 4 pounds)

2 cups water

14 1/2 ounces canned vegetable broth

Cooking spray

2 1/2 cups sliced radicchio

1/4 teaspoon freshly ground black pepper -- divided

1 1/2 teaspoons butter

1/2 cup finely diced onion

1 cup uncooked Arborio rice

OR other short-grain rice

1/4 cup dry white wine

2 tablespoons half-and-half or whole milk

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

 

The natural sweetness of blue hubbard squash offsets the slightly bitter

flavor of radicchio. Half-and-half adds to the creaminess of this

main-dish risotto, but you can use milk as well. If you can't find blue

hubbard, buttercup or butternut squash will work fine.

 

1. Preheat oven to 375.

 

2. Cut squash in half lengthwise; discard the seeds and membrane. Place

squash halves, cut sides down, on a baking sheet; bake at 375F for 50

minutes or until squash is tender. Cool. Peel squash; mash pulp. Set

aside 1 cup pulp, reserving remaining pulp for another use.

 

3. 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; saute 2 minutes or until

wilted. Place radicchio in a bowl. Sprinkle with 1/8 teaspoon

pepper. Melt butter in Dutch oven. Add onion; saute 3 minutes or until

lightly browned. Add rice; saute 1 minute. Stir in wine and 1/2 cup broth

mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring

constantly. Add 2 cups broth mixture, 1/2 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 1 1/4 cups broth mixture (about 9 minutes total). Stir in

radicchio mixture and half-and-half. Remove from heat; stir in

cheese. Sprinkle with 1/8 teaspoon pepper.

 

Yield: 4 servings (serving size: 1 cup).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 333 (23% from fat); FAT 7.6 g (sat 4.2g, mono 2g, poly 0.3g);

PROTEIN 10.5 g; CARB 50.5 g; FIBER 2 g; CHOL 18mg; IRON 2.9 mg; SODIUM 889

mg; CALC 238 mg

 

 

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