Butternut Squash & Radicchio Risotto

• 1 whole Small Butternut Squash, Peeled, Seeded And Diced
• 1 whole White Onion, Sliced Vertically
• 1 head Radicchio, Chopped
• 2 Tablespoons Olive Oil, Divided
• 1 cup Short Grain Rice
• 1 can (14.5 Oz. Can) Chicken Broth
• 3 cups Water
• 1/3 cups Grated Parmesan
• Salt And Pepper, to taste

1. 1. Preheat oven to 400u0b0F. 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. 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. 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.
4. Serve topped with more fresh parmesan.

butternut, white onion, radicchio, olive oil, short grain rice, chicken broth, water, parmesan, salt

Taken from tastykitchen.com/recipes/sidedishes/butternut-squash-radicchio-risotto/ (may not work)