Pumpkin Risotto with Chardonnay
When we think about what pairs perfectly with a Chardonnay, we think pork chicken, or seafood. But this time of year it’s really fun to experiment with ingredients that are enjoyed in the fall like pumpkin. This Pumpkin Risotto with Chardonnay is a wonderful option for this white wine favorite. And this Scout & Cellar Dove Hunt Dog Chardonnay is perfect with this rice dish.
So what pairs with Chardonnay?
Rice or even pasta dishes can usually be enjoyed with red or white wine. It’s usually what goes in the pasta or rice that determines the wine. For example, I would put a Chardonnay or another white wine with shrimp and linguini. But my mom’s spaghetti with meat sauce can only be paired with a Cab or Pinot Noir.
What is special about Dove Hunt Dog Chardonnay?
This light-bodied Chardonnay has a hint of vanilla in it. It’s also organic and vegan. The grapes for this wine are grown on an organic, self-sustaining farm. It’s truly the perfect wine that is also good for the environment.
Speaking of good for the environment, I recycled my Halloween pumpkins and made my own pumpkin puree that was added to this risotto. It’s now more important than ever to be good to our environment and reuse and recycle as much as we can.
Risotto is truly a labor of love. It is not a complicated recipe but it demands a lot of your love and attention. This recipe is made similar to a lot of risotto dishes including my favorite Mushroom Risotto recipe.
When it’s ready, dish it out and add a little parsley and parmesan cheese. Then pour yourself a glass of Chardonnay and enjoy!
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Pumpkin Risotto with Chardonnay
This Pumpkin Risotto with Chardonnay is perfect for the season. It’s light, easy to make and filled with the pumpkin flavor of fall. And this Dove Hunt Dog Chardonnay is the perfect compliment to this fall favorite.
Ingredients
- 6 cups Vegetable Stock Low Sodium
- 2 tablespoons Olive Oil
- 1 medium White Onion chopped
- 1 1/2 cups Arborio Rice
- 3/4 cup White Wine dry
- 1 1/2 teaspoons Nutmeg
- 1 teaspoon White Pepper
- 1 teaspoon Salt
- 1 1/2 cups Pumpkin Puree
- 4 tablespoons Butter melted
- Parsley for topping
- Parmesan Cheese freshly grated
Instructions
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Start by heating up the vegetable stock. In a large saucepan, bring the 6 cups of stock to a boil, then keep on low to stay warm.
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In a large skillet, heat up the olive oil. Sautee the onions and rice until the onions are translucent. This takes about 5 minutes. Add the white wine and stir for another minute. Add 1 cup of hot stock and cook until all the liquid has been absorbed.
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Add the nutmeg, white pepper and salt while this first round of stock is being absorbed.
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You will continue to add the hot vegetable stock 1 cup at a time. Each time waiting for the liquid to be absorbed before adding the next cup. This takes about 20 minutes.
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Once all of the stock has been absorbed, add the pumpkin puree and stir until it is completely combined with the risotto.
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Finally, add the melted butter and mix. Remove from the heat and serve.
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Add the parsley and parmesan cheese to top it off. Enjoy!
Recipe Notes
If you don’t have a pumpkin to use, you can substitute the pumpkin for buttercup squash puree.
