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You are here: Home / Archives for Italian food

Italian food

Cooking with Wine: Winter Squash Chardonnay Risotto Recipe

Cooking with Wine: Winter Squash Chardonnay Risotto Recipe

by liz · Jan 1, 2019

Every so often, you stumble upon a Chardonnay so refreshing and unique, so unlike typical oaky-buttery-California Chardonnays, that you want to drink it, cook with it, maybe even bathe in it.

You’re lucky if you can find on that is half steel-fermented and half oak-fermented! I love Chardonnay with a creamy freshness and lemon-lime quality that is opposite of oak and butter. That kind of Chardonnay is just as perfect in a rustic dish in front of the fire as a on a warm summer day in the garden. And cooking with wine is just as important as drinking or tasting wine.

Cooking with this kind of Chardonnay adds something special to the dish: a little more citrus, good acid and lots of flavor. And don’t forget to pour a glass to pair the wine to sip with the dish! It’s the perfect pair to either of these winter Chardonnay recipes: Winter Squash Chardonnay Risotto below and Chardonnay Roast Chicken with Santa Barbara herbs.

And for dessert, here’s my other favorite way to use winter squash…and summer squash and fall squash and…

Winter Squash Chardonnay Risotto recipe

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Winter Squash Chardonnay Risotto
Author: Liz Dodder
Recipe type: Main
Cuisine: Italian
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Serves: 6
 
Cooking with a bright, acidic Chardonnay lends a savory, lemony quality that is perfect with creamy risotto and winter squash.
Ingredients
  • 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
Instructions
  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.
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Winter Squash Chardonnay Risotto recipe

Filed Under: Comfort Food, Italian Food, Recipes, Winter Tagged With: California, Chardonnay, Cooking with Wine, Italian food, Pasta, Risotto, Vegetable, white wine, winter squash

National Linguine Day + Wine Pairing

National Linguine Day + Wine Pairing

by liz · Sep 15, 2011

Pesto Linguine with Green Beans & Artichoke Hearts recipe
Photo by Buitoni

I love to try to incorporate as many vegetables as possible into my meals – after all, how many of us actually get the recommended dose of veggies at each meal? So when I found out about National Linguine Day, I decided to find some linguine + vegetable recipes, and also try pairing wine with them.

Well, I found 2 great recipes – super easy version and look-like-a-chef version – plus 1 great wine to go with them both. Both recipes use one of my favorite vegetables, artichoke, which is a difficult food to pair with wine, but what wine goes with artichoke, pesto, green beans and lemon? I found the winning varietal…read below to find out!

Super Easy Version: Pesto Linguine with Green Beans & Artichoke Hearts

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 package (9 ounces) Linguine
  • 1 1/4 cups fresh green beans, cut in half
  • 1 container (7 ounces) Pesto with Basil
  • 3/4 cup artichoke hearts, quartered
  • Pinch of ground black pepper
  • 2 tablespoons shredded Parmesan Cheese
  • Fresh basil sprigs (optional)

Directions:

PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
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Pesto Linguine with Green Beans & Artichoke Hearts
Author: Buitoni
Recipe type: Main
Cuisine: Italian
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Serves: 2
 
Add color to your plate with this simple recipe for BUITONI Fettuccine with Peas, Leeks and Thyme. Using fresh or frozen peas and leeks, this understated pasta dish will become your new go-to recipe. Serve with a thin slice of crisp bread.
Ingredients
  • 1 package Refrigerated Linguine (9 oz.)
  • 1¼ cups fresh green beans
  • 1 container Refrigerated Pesto with Basil (7 oz.)
  • ¾ cup artichoke hearts
  • Pinch of ground black pepper
  • 2 tablespoons freshly shredded Parmesan cheese (5 oz.)
  • Fresh basil sprigs
Instructions
  1. PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
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Linguine with Lemon and Grilled Baby Artichokes recipe
Photo by Buitoni

Look-Like-a-Chef Version: Linguine with Lemon and Grilled Baby Artichokes

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 1/2 cups fresh, frozen or canned baby artichokes or artichoke hearts, tossed in 2 teaspoons extra-virgin olive oil
  • 1 package (9 ounces) Linguine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon peel
  • 2 to 3 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons chopped fresh chives
  • 1 to 2 tablespoons chopped fresh tarragon (optional)
  • 1/4 teaspoon each salt and freshly ground black pepper
  • shredded Parmesan Cheese

Directions:

PREHEAT grill.

GRILL artichokes over medium heat until lightly browned. Alternatively, place on baking sheet, cut-side-up and position 6 inches from broiler. Broil for about 3 minutes or until lightly browned.

BRING water to a boil in large pot; add linguine. Cook for 1 minute. Drain, reserving ¼ cup cooking water.

HEAT oil in large skillet over medium heat. Add garlic; cook for 1 minute or until fragrant (the garlic should not brown). Stir in wine and cook for about 4 minutes or until slightly reduced. Add lemon juice, lemon peel, parsley, chives, tarragon, salt and pepper; cook for about 1 minute or until mixture is heated through.

ADD cooked linguine to skillet along with reserved cooking water and Parmesan cheese. Toss gently to coat. Toss in artichoke hearts. Serve immediately with additional extra virgin olive oil and Parmesan cheese, if desired.

Verdicchio with artichokes

 

Wine Pairing: Verdicchio

You need a wine with high acidity to pair with artichokes and something from Italy to match the food style. And a white wine since it’s a late summer dinner, pretty light with green vegetables and plenty of freshness. A Verdicchio is perfect for this! It’s crisp and snappy, matching the acidity of the artichokes and lemon, and creating some summer sizzle in your mouth. A last hurrah to the sun.

Filed Under: Fall, Healthy Stuff, Italian Food, Main Dishes, Recipes Tagged With: barbecue, Cooking Light, grilling, healthy cooking, Italian food, linguine, Pasta, Vegetable, Verdicchio, Wine pairing

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