On Wednesday when everyone at the winery was getting creative with their Halloween costumes, I was spending my day off visiting the last mid-week farmers market in downtown Portland picking up some beautiful local and organic vegetables. I had found a recipe last week for a butternut squash and leek risotto that I was interested in trying, and cooking dinner sounded like a good way to avoid eating all of the Halloween candy before the trick-or-treaters arrived at my door.
With a friend acting as sous chef, the risotto was the perfect antidote for the cold weather and the sugar overload. Even more perfect we discovered, was how it paired with the 2006 Dundee Hills Cuvee Pinot Gris, which we had used in the recipe. The bright fruity acidity and crisp finish tempered the richness of the risotto and highlighted the sweet butternut squash flavors. It was a great reminder for myself that white wines are as excellent in the winter months as they are in the summer.
Risotto with Butternut Squash and Leeks (from Epicurious.com)
Ingredients
1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Preparation
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.
