Winter Squash Risotto with Radicchio

Tasted like a fine restaurant. Rather than roasting the squash to a pulp, I cubed and roasted until lightly browned. When mixed in, it broke down just a little, offering a slight orange color. I also did not have radicchio so mixed in some chopped spinach at the end. I cannot wait to make it again.

This was SO good! Definitely restaurant quality. I didn't have any hubbard squash so I used butternut squash instead. When I made this, the 2 cups of water and 1 can of broth wasn't enough, so I doubled the broth and it came out perfect. The bitterness of the ridicchio paired with the sweetness from the squash was just amazing.