Butternut Squash & Toasted Pine Nut Risotto


Winter is the perfect time of year for warm, hearty dishes like this Butternut Squash & Toasted Pine Nut Risotto.  It’s a great comfort food on those cold, winter nights and is perfect pairing with a glass of our newly released full-bodied 2013 REININGER Mr. Owl’s Red. 


1 roasted butternut squash
1 large onion diced 1/4 inch
2 cloves garlic minced
2 Tbsp picked fresh thyme
4 cups arborio rice
1/2 gallon Veal Stock simmering (can substitute with chicken or vegetable stock)
3 Tbsp brown sugar
3 Tbsp toasted pine nuts
1/4 cup fresh chevre
1/2 bottle white wine
1/4  unsalted butter
3 Tbsp grated Parmigiano-Reggiano


  1. Roast the butternut squash until soft, spoon out the flesh and reserve.
  2. Toast the pine nuts until golden brown.
  3. In a large sauté pan on medium high heat sauté the onions until translucent.
  4. Add the arborio rice and lightly toast.
  5. Stirring constantly, add the herbs and the garlic.
  6. Add the white wine and stir until liquid is cooked out.
  7. One large ladle at a time start adding the veal stock, stirring constantly, and letting the liquid be completely absorbed in between additions.
  8. Continue adding stock until the risotto is almost done (this may take more or less veal stock then mentioned, but the goal is a soft and barely noticeable crunch to the rice).
  9. At this point stir in the butternut squash, pine nuts, and brown sugar, season to taste and finish the risotto with butter, chevre, and Parmigiano-Reggiano. Serve immediately.

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