Butternut Squash Risotto made with Cedar Creek Chardonnay

This recipe was created & resented by Addie Erickson & Donna Erickson of From Scratch Catering at the 2015 Cedar Creek Winery Open House.

Ingredients:
• 1 small butternut squash
• 4 cups chicken stock
• 2 tablespoons extra virgin olive oil
• 3 shallots, chopped
• 2 cloves garlic
• 1 tablespoon chopped fresh herb salad
• 1 cup arborio rice
• 1/4 cup Cedar Creek Chardonnay
• 1 tablespoon unsalted butter
• salt and black pepper, to taste
• 1/2 cup grated Asiago cheese, divided

Garnish:
• 1/4 cup pine nuts
• 1 tablespoon extra virgin olive oil
• Balsamic Glaze*

* Balsamic Glaze: In a small saucepan, combine 1cup Balsamic vinegar and 1/3 cup brown sugar.
Bring to a boil and reduce in half.

Preparation:
1. Preheat oven to 350 degrees F.

2. Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

3. Meanwhile prepare garnish, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly. Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate.

4. Heat 2 tablespoons olive oil in a large saucepan set over medium heat. Add shallots and garlic and sauté until softened and fragrant, 2 to 3 minutes. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

5. Add wine and stir until the wine has completely absorbed. Add 1/2 cup of chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt, pepper and herb salad.

6. Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze & pine nuts.