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Butternut Squash and Radicchio Risotto

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Ingredients ready for risotto

1 Ingredients ready for risotto

Butternut squash and onion sauteed until onion is tender.

2 Butternut squash and onion sauteed until onion is tender.

Saute radicchio until wilted and tender.

3 Saute radicchio until wilted and tender.

Add rice to the pot with the squash and onion.

4 Add rice to the pot with the squash and onion.

Now stir in wine and cook until its absorbed.

5 Now stir in wine and cook until its absorbed.

Now more squash and broth.

6 Now more squash and broth.

Toast pine nuts in a skillet until lightly golden.

7 Toast pine nuts in a skillet until lightly golden.

Risotto -it's almost ready!

8 Risotto -it's almost ready!

Fold in the radicchio, Parm, and butter.

9 Fold in the radicchio, Parm, and butter.

Top with toasted pine nuts and enjoy.

10 Top with toasted pine nuts and enjoy.

When is a pumpkin not a pumpkin?  When it's a butternut squash. Pumpkins are a type of winter squash, so they're in the same family as butternut squash. Often they're used interchangeably and in this recipe, you can use either one. I've chosen butternut because it's easy to peel and can be found in small enough sizes to feed a family of four. Whether you choose butternut squash, kabocha (also called Japanese pumpkin), or any of the other pumpkins the flavors will be similar enough and the finished dish, a hearty bowl of creamy rice studded with sweet orange bits, mildly bitter radicchio, and a garnish of toasted pine nuts, won't disappoint.

While this recipe uses a pressure cooker (a great tool!), you can make it in a large, heavy-bottomed saucepan, following step 1 and then gradually adding the broth and stirring until the rice is just cooked through, about 35 minutes.

Serves 4

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups butternut squash (1 pound)
1 1/2 cups Arborio rice
2/3 cup dry white wine
3 1/2 cups vegetable broth
3/4 teaspoon coarse salt
1/2 teaspoon rubbed sage
6 ounces radicchio, thinly sliced (about 3 cups)
1 tablespoon butter
3/4 cup grated Parmesan cheese plus more for serving, if desired
3 tablespoons pine nuts, toasted, optional

1. In a 6 to 8-quart pressure cooker, heat 1 tablespoon of the oil over medium. Add onion and 2 cups of the butternut squash and cook until the onion is tender, about 5 minutes. Add rice, stir to coat. Add wine and cook until evaporated, about 30 seconds.

2. Add the remaining cup of squash, the broth, salt, and sage and close the pressure cooker lid. Place cooker over high heat. Once the pressure is up to high and the valve begins to rattle, reduce heat to medium-low (pressure will still be up, but not as high). Cook 6 minutes. Remove from heat. Allow pressure to come down on its own and once it has, remove lid.

3. Meanwhile, in a large skillet, heat the remaining tablespoon of oil over medium. Add the radicchio and cook, stirring frequently until wilted and tender, about 5 minutes.

4. Stir radicchio, butter, and Parmesan into risotto. Top with pine nuts. Pass additional Parmesan cheese and a peppermill, if you like.

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