Butternut Squash Risotto
1 1/2 cups Arborio rice
10 ounces butternut squash cut into 2" cubes
5-6 cups chicken stock divided
1 1/2 cup freshly grated parmesan cheese
1/2 cup Meiomi Chardonnay
2 tablespoons unsalted butter
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
Preheat oven to 375°
Place rice, butternut squash and chicken stock into a Dutch oven and bake for 50 minutes, until most of the liquid is absorbed and rice is cooked. Remove pot from oven and place on a heat-proof surface.
Add 1 cup of chicken stock, 1 cup parmesan, wine, butter, salt and pepper and stir vigorously 3-4 minutes until the rice is thick and creamy. The squash will break down into the risotto. If the risotto is too thick, add more chicken broth as needed.
Top with parsley and remaining parmesan and serve immediately. Pour a glass of chilled Meiomi Chardonnay and enjoy!
Recipe by Caroline Chambers