Okay one more winter squash recipe before we switch gears to sparkling wine for the holidays. Julie, this one is for you. Thanks for commenting.
I have made this winter squash risotto many times – with all different kinds of winter squash. But I have always used dry white wine as an ingredient. This time the winter squash was so naturally sweet, so perfectly caramelized and roasty, I thought why not throw in a sweet wine! I know not everyone hosts wine tastings and has a handful of open dessert wines in the fridge. But I bet most of you have something – marsala, a sweet sherry, maybe a liqueur from the cocktail cabinet ? And if you don’t you can get sweeter Rieslings pretty cheap from Chateau St. Michelle at most any grocery. Just don’t use “cooking wine” or “sherry vinegar”. Not the same.
So I substituted the dry wine for a sweet tawny port and the result was decadent. We served it with our Cauliflower Soup with Fennel Croutons .
Mark was “feeding a cold” and went back for seconds. It was pure comfort food but chockfull of veggies. Think more satisfying than mac – n – cheese plus healthier.
- 1 winter squash (approx 2 lbs)
- 4-5 cups chicken or veggie stock
- 2 Tbs butter
- 1 small onion, finely chopped
- 2 small garlics, finely chopped
- 1½ cups Arborio rice
- ½ cup tawny port or other dessert wine
- 3 Tbs chopped fresh sage
- salt and pepper to taste
- Parmesan cheese to garnish (optional)
- Preheat oven to 450. Cut squash in half, scoop out seeds and pulp, line a cooking sheet with foil and bake squash cut side down. 45 minutes or until soft and roasted. Set aside to cool slightly
- About 15 minute before squash is done heat the stock in a saucepan. Keep it at a low simmer.
- In a large saucepan on medium to low heat melt butter. Add onions and cook 3 or 4 minutes until they begin to soften. Add garlic and cook 2 minutes. Add rice and toss in the butter 1- 2 minutes.
- Add tawny port and cook until it is absorbed. Add ½ cup simmering stock. Stir until absorbed. Repeat. Risotto mixture should remain at a simmer. Continue to add stock until the rice is cooked and creamy but a little al dente. About 20 minutes Turn off heat. Scoop roasted squash into rice, add chopped sage, stir to incorporate. Add salt and pepper to taste.