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Winter Squash Chardonnay Risotto recipe

Cooking with Wine: Winter Squash Chardonnay Risotto Recipe

You are here: Home / Comfort Food / Cooking with Wine: Winter Squash Chardonnay Risotto Recipe
January 14, 2021 by liz
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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, try every dish with 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 squash.

Winter Squash Chardonnay Risotto recipe
Winter Squash Chardonnay Risotto recipe

Winter Squash Chardonnay Risotto

Liz Dodder
Cooking with a bright, acidic Chardonnay lends a savory, lemony quality that is perfect with creamy risotto and winter squash.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main
Cuisine Italian
Servings 6

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
  • 1 1/4 cups uncooked Arborio rice
  • 2 tablespoons finely chopped fresh herb mix like lemon thyme, oregano, rosemary, basil, lavender
  • Juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup 1 ounce shaved Parmigiano-Reggiano cheese

Instructions
 

  • Preheat oven to 400°.
  • 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.
  • 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.
  • 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.
  • Add 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Continue to add remaining wine and broth, 1/2 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Top with pancetta.
Keyword risotto, squash
Winter Squash Chardonnay Risotto recipe

Category: Comfort Food, Italian Food, Recipes, WinterTag: California, Chardonnay, Cooking with Wine, Italian food, Pasta, Risotto, Vegetable, white wine, winter squash

About liz

Previous Post: « Roast chardonnay chicken with santa barbara herbs recipe Cooking with Wine: Roast Chardonnay Chicken Recipe
Next Post: White Chicken Chili Recipe: It’s Not Complicated White Chicken Chili »

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Trackbacks

  1. White Chicken Chili Recipe: It’s Not Complicated « Nestlé Kitchens says:
    March 3, 2012 at 11:35 am

    […] This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay. […]

    Reply
  2. The New Zucchini Bread: Whole-Wheat Dark Chocolate Zucchini Brownies « Nestlé Kitchens says:
    April 23, 2012 at 9:16 pm

    […] I still had a lot of green, striped and orangeish squash to eat during fall and winter. So they almost all went into […]

    Reply
  3. Cooking with Wine: Roast Chardonnay Chicken Recipe | California Coast Wine Country says:
    July 18, 2013 at 10:12 pm

    […] Also, try this Winter Squash Chardonnay Risotto. […]

    Reply
  4. Cooking with Wine: Roast Chardonnay Chicken Recipe | Cali Coast Wine Country says:
    July 7, 2014 at 7:31 pm

    […] Also, try this Winter Squash Chardonnay Risotto. […]

    Reply
  5. Cooking with Wine: Roast Chardonnay Chicken Recipe Santa Barbara style says:
    September 29, 2014 at 7:27 pm

    […] Also, try this Winter Squash Chardonnay Risotto. […]

    Reply

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