Delicata Squash and Radicchio Risotto with Le Gruyère

By Alanna Taylor-Tobin

This comforting risotto is topped with brown butter, roasted squash, crispy sage and wilted radicchio. It gets a creamy flavor boost from delicious Le Gruyère AOP.
4 servings
Total Time


  • 6 tablespoons unsalted butter
  • 5 Delicata squash, seeded and cut into large chunks
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 garlic cloves, peeled and minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4-6 cups hot vegetable stock
  • 1 cup packed, grated, Le Gruyère AOP
  • 1 handful of sage leaves
  • Sunflower oil
  • Leaves from 1 small head radicchio, in 2-inch pieces
  • 1 squeeze of lemon


  1. Prepare the squash: Simmer the butter in a medium saucepan for 5 minutes until golden and nutty. Then place squash in a baking dish, toss with brown butter, and season with salt and pepper.
  2. Cover and roast in a 400 degree oven for 20 minutes. Uncover and cook for an additional 10-20 minutes until squash is golden and tender.
  3. Prepare the risotto: Heat olive oil in a Dutch oven over medium heat. Add onion and stir occasionally for 10 minutes until tender. Add garlic and rice, stir for 3 minutes.
  4. Add wine, stir occasionally until mostly absorbed.
  5. Add 1 cup of vegetable stock, stirring occasionally until it is mostly absorbed. Continue adding stock until rice is tender and creamy.
  6. Stir in Le Gruyère AOP and season with salt and pepper.
  7. Prepare the garnish Heat a film of sunflower oil in a wide skillet. Add sage leaves and fry until crisp.
  8. Wilt radicchio in oil. Add lemon and season with salt and pepper. Serve together.