Winter squash risotto with radicchio and Parmesan from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

  • parsley
  • thyme
  • radicchio
  • Arborio rice
  • chicken stock
  • dry white wine
  • Parmigiano Reggiano cheese
  • white onions
  • kabocha squash
  • dried chiles de arbol

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on December 19, 2020

    wowie! I was lucky to have a fresh from the farm organic Kabocha squash on hand when I came across this recipe. I subbed orzo for the arborio rice as that is what I had on hand, and it was delightful. A perfectly balanced dish of flavors (bitter/buttery/sweet). Rather than stirring in the second half of the squash into the risotto, I served it as a topping to preserve the crunchy caramelized bits, with the parmesan. Yum!

  • julesamomof2 on March 15, 2020

    I first made this recipe a good 15 years ago (!) and since that time I find it interesting how my tastes have changed. To that end, I doubled the squash and radicchio, and subbed farro for the rice. I still love the idea of using half the squash to melt into the risotto - that is a genius tip. I also love the bitterness of the radicchio with the sweetness of the squash. This recipe holds up!

  • sfcarole on January 04, 2012

    When roasting the squash cubes in the oven, use less oil to get a good caramelization. Maybe 1 tsp. per cup of squash. There is another risotto recipe I love with radicchio and chunks of Italian sausage.

  • fprincess on October 26, 2010

    I love this combination of sweet roasted squash with bitter radicchio

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