Harvest Moon Risotto recipe-using Xo,G wine



1 cup of Arborio Rice

½ cup of XoG, rosé wine

1 shallot, finely chopped

1 cup of butternut squash (cut in bite sized chunks)

1 tablespoon butter

¼ cup of grated parmesan cheese

2 cups of vegetable stock

Pinch of salt and pepper

Garnish with Italian parsley


Step 1: Steam butternut squash about 10 minutes – then set aside

Step 2:

In a medium saucepan, melt butter, add chopped shallots, and cook until soft for approximately 3-4 minutes. Add Arborio rice and stir, allowing rice to toast and crisp up a little bit, on medium-low heat. Add XoG rosé wine and simmer until evaporated, about 1 minute. Then add ½ cup of vegetable broth, salt and pepper. Stir, and let simmer approximately 3 minutes, allow to absorb before adding another ½ cup vegetable broth. Repeat process until rice is tender but firm, about 20-25 minutes.

Remove from heat, add steamed butternut squash, and stir in parmesan cheese. Garnish with finely chopped Italian parsley.

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