Agreement : Saint-Pépin
Ingredients
- 1 butternut squash, 1 kg (we'll use 400 grams of purée)
- 6 tablespoons butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup Versant Blanc wine
- 6 cups hot chicken broth
- Freshly grated nutmeg
- Pepper
- 60 grams (3/4 cup) grated Parmesan cheese
Instructions
Cut the squash in half, scoop out the flesh and then place face down
with a little oil on a baking sheet and bake for about 45 minutes at 350° until tender. Set aside 400 grams of squash and mashed potato 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 stir until completely evaporated.
Add the hot stock gradually (one cup at a time), stirring vigorously until the risotto is cooked, about 15 minutes.
Now add the pumpkin purée, 2 tablespoons butter, Parmesan, nutmeg and pepper.
Serve as a side dish with pan-fried scallops or roast chicken.