Winter Squash Chardonnay Risotto
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cooking with a bright, acidic Chardonnay lends a savory, lemony quality that is perfect with creamy risotto and winter squash.
  • 2 cups (1/2-inch) cubed, peeled winter squash medley
  • 2 tablespoons olive oil
  • 4 cloves minced fresh garlic
  • 2 cups organic vegetable broth
  • 2 cups Chardonnay (brincy, acidic and lemony is best)
  • 1 ounce pancetta or prosciutto
  • 1 medium finely chopped onion
  • 1¼ cups uncooked Arborio rice
  • 2 tablespoons finely chopped fresh herb mix (like lemon thyme, oregano, rosemary, basil, lavender)
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  1. Preheat oven to 400°.
  2. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on baking pan. Bake for 15 minutes or until squash is just tender. Remove from pan; set aside.
  3. Heat a large heavy-bottom stock pot over medium heat. Add pancetta to pot; cook 5 minutes or until browned, stirring frequently. Remove pancetta and set aside.
  4. Add remaining olive oil to pot, then add onion; cook 3 minutes or until tender, stirring occasionally. Add garlic and rice; cook 2 minutes, stirring constantly.
  5. Add ½ cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Continue to add remaining wine and broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, herbs, cheese, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
  6. Top with pancetta.
Recipe by Food Charmer at