Agreement : St. Pepin
- 1 butternut squash of 1 kg (we will use 400 grams of puree)
- 6 tablespoons of butter
- 1 onion finely chopped
- 2 cloves of garlic, finely chopped
- 2 cups arborio rice
- 1 cup Versant Blanc wine
- 6 cups hot chicken stock
- Freshly grated nutmeg
- 60 grams (3/4 cup) grated Parmesan cheese
Cut the squash in half, empty it and then place it face down in the
Place the squash on a baking sheet with a little oil and bake in the oven for about 45 minutes at 350° until the squash is tender. Set aside 400 grams of squash and puree it with a potato masher. You can freeze the other half of the squash purée and use it for soups.
For the risotto, sauté the onion in 4 tablespoons of butter until translucent, then add the garlic and rice and sauté for 1 minute over medium heat. Add the white wine and mix until complete evaporation.
Then add the hot broth gradually (one cup at a time), stirring vigorously until the risotto is cooked, this takes about 15 minutes.
Now add the pumpkin puree, 2 tablespoons of butter, parmesan, nutmeg and pepper.
Serve as a side dish with pan-fried scallops gold roast chicken.