Radicchio and squash risotto

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Vegetarian mains

Radicchio and squash risotto

Main Serves 4 1h
A bowl of creamy risotto for a quick weeknight dinner. Slightly bitter radicchio makes a nice contrast to the starchiness of the rice and the sweetness of roasted squash. You could also add in a handful of sautéed mushooms, or some frozen peas. This goes down very well with a glass of white wine. Substitute the Parmesan for Pecorino to keep it vegetarian.


  • 1kg squash, peeled, deseeded and cut into 3cm chunks
  • oil for roasting and frying, e.g. sunflower
  • 50g butter
  • 1 large onion, finely diced
  • 2 garlic cloves, finely chopped or crushed
  • 300g risotto rice
  • 250ml white wine
  • 2 litres of veg stock
  • 1 radicchio, core removed, leaves finely shredded
  • 8-12 sage leaves, finely shredded
  • 100g Parmesan, grated
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Toss the squash in a baking dish in enough oil to coat. Season and pop in the oven while you cook the risotto, tossing once halfway through so it roasts evenly.
  • Step 2

    Heat 1 tablespoon of oil and half the butter in a heavy-based pan. Add the onion. Fry on a low heat for 10 minutes, stirring now and then, until soft and translucent.
  • Step 3

    Add the garlic and rice. Stir for 2 minutes. Add the wine, increase the heat and let it bubble away until absorbed.
  • Step 4

    Gradually add ladles of stock, stirring frequently, letting each one absorb before adding the next, for 20 minutes.
  • Step 5

    Add the radicchio, sage and season. Keep adding stock and cook until the rice is tender (10-15 minutes).
  • Step 6

    Add the cooked squash to the rice, with the rest of the butter and ¾ of the cheese. Leave for 2 minutes, stir. Check the seasoning. Serve sprinkled with the rest of the cheese.

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