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We are all wine lovers and foodies at C&C, and love trying different foods with our wines.
We tried a Butternut squash risotto paired with a delicious, full-bodied and creamy Bourgogne Chardonnay Vieilles Vignes, with lovely citrus and ripe fruit aromas.
Risottos are perfect for this time of year. It is a great comfort food, really easy to make, and the flavours are endless!
You can cook different risotto recipes following the seasons. Wild mushroom is one of the most popular ones, but spring flavours such as pea and asparagus are perfect and make a delicious risotto. I tried an Amarone risotto that a friend cooked for me and it was terrific, but you only need a little bowl as it is super rich.
Seafood or chicken risottos are also excellent, but I prefer veggie ones, as non-vegetarian risottos can be too rich.
Because we are in winter, I love cooking this simple butternut squash risotto. I replace the squash with pumpkin or sweet potato, depending on the vegetables I have handy.
Butternut Squash risotto paired with Bourgogne Chardonnay
For 2 people:
- 1 Butternut squash chopped into small cubes
- 2 tbsp olive oil
- 1 onion ( I used shallots this time)
- 2 cloves of crushed garlic
- 180g Arborio risotto rice
- A glass of white wine
- About a litre of Vegetable stock
- Parmesan shavings or parmesan grated
- Sage leaves
Cut your squash in small cubes. If you have the time, roast the squash, drizzle with 1 or 2 tablespoons of olive oil and put it into a hot oven (200C) to roast for about 30 minutes.
If you are more pushed for time, put the squash in a microwaveable bowl with cling film, add a small glass of boiling water and cook at high power until the squash softens up. It’s best to cook for 5 minutes; check the texture and add more water if needed. About 10 minutes should do it.
I prefer the flavours of roasted squash.
While the squash is cooking, in a heavy-based saucepan or a large frying pan, fry the onion in the remaining olive oil for about 5 minutes and then add the crushed garlic. Add the rice to the pan, stir everything for about a minute.
Add the wine. You want the wine to bubble away and evaporate before you add the stock.
Gradually add the stock, a ladleful at a time, until the stock is gone or when the rice is cooked. Sometime I use the whole stock and sometime I find the risotto doesn’t need it all. Creamy but with a bite!
Add the cooked squash to the pan and mix it all up. Beat in the parmesan and a few torn leaves of sage. Save a few leaves to garnish your dish.
I enjoy this risotto with a nice creamy white Burgundy. I loved pairing it with the St Veran from Domaine Gueugnon Remond, but we introduced their Bourgogne Chardonnay Vieilles Vignes last year, and that’s my new favourite! Anna