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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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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