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
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.