Butternut Squash & Radicchio Risotto

1. Preheat oven to 400ºF. 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 sauté 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.