Delicata Squash and Radicchio Risotto with Le Gruyère®

Ingredients

• 6 tablespoons unsalted butter
• 5 Delicata squash, seeded and cut into large chunks
• Salt
• 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, Emmi Le Gruyère® AOP
• 1 handful of sage leaves
• Sunflower oil
• Leaves from 1 small head radicchio, in 2-inch pieces
• 1 squeeze of lemon