Butternut Squash Risotto

Chris prepares his favorite vegetarian dish and serves it with the newly released 2018 Southwest Facing Sauvignon Blanc.

Download a pdf version of the recipe


  • 1 medium butternut squash, roasted and mashed
  • 1 1/2C aborio rice
  • 1/3C olive oil
  • 1 medium onion (~1C), diced
  • 1C white wine
  • ~1qt chicken (or vegetable) stock, added in ~1C increments
  • 1/2-3/4C parmesan cheese


  1. Heat olive oil in wok on medium heat
  2. Add onion and cook until soft
  3. Add rice and stir in until coated with oil
  4. Once rice is thoroughly coated, add wine
  5. Allow rice to absorb wine
  6. Add ~1C stock and stir in
  7. As rice absorbs moisture, continue adding stock ~1C at a time, repeating 3-4 times
  8. When rice has absorbed final portion of stock, add squash. Stir in until risotto appears orange in color
  9. If necessary, add a little more stock and leave to simmer for ~40min
  10. Stir in parmesan cheese until melted
  11. Serve with additional cheese on top