Fall for Risotto
There’s just something about the aroma of roasted butternut squash in the fall. Because butternut squash puree freezes well, you can save it in your freezer and enjoy it year-round. Don’t you just love versatile dishes that can serve as an appetizer, side or main course? Risotto is one of those fantastically versatile pastas. Although it is a little time consuming to make, the technique is incredibly simple and you can multi-task and work on other things in the kitchen in between stirrings. And once you know the basic recipe and technique, the combination of flavors and ingredients is literally endless. You can serve this risotto as a side dish or add more meat to round out the meal. Risotto re-heats perfectly in the microwave and it also freezes well. For step-by-step instructions on making risotto plus other ideas, check out Risotto 101.
Suggested Wine Pairings
An elegant Pinot Noir pairs well with sweet, rich vegetables like squash or pumpkin. Some other great wine pairings include Sauvignon Blanc, Nebbiolo, Tempranillo, and Sangiovese. A crisp wine with lively acidity will cut through the richness of the risotto.