Winter Squash Risotto with Radicchio

Ingredients

• 1 cup arborio rice uncooked
• 0.3 teaspoon pepper black divided freshly ground
• 1.5 teaspoons butter 
• 0.3 cup cooking wine dry white
• 2 tablespoons half-and-half whole
• 4 pounds hubbard squash blue
• 0.5 cup onion diced finely
• 2 ounces parmesan cheese fresh grated
• 2.5 cups radicchio thinly sliced
• 14.5 ounce vegetable broth canned
• 2 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• dutch oven

Directions

1. Preheat oven to 37
2. Cut squash in half lengthwise; discard the seeds and membrane.
3. 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.
4. Bring water and broth to a simmer in a large saucepan. Keep warm over low heat.
5. Place a Dutch oven coated with cooking spray over medium-high heat until hot.
6. Add radicchio to Dutch oven; saut 2 minutes or until wilted.
7. Place radicchio in a bowl.
8. Sprinkle with 1/8 teaspoon pepper. Melt butter in Dutch oven.
9. Add onion; saut 3 minutes or until lightly browned.
10. Add rice; saut 1 minute. Stir in wine and 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
11. 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.
12. Remove from heat; stir in cheese.
13. Sprinkle with 1/8 teaspoon pepper.