This high altitude Chardonnay from Mendoza in Argentina has rich stone and citrus fruit notes along with toasty notes of caramel and vanilla works brilliantly with this warming, autumnal dish.
1kg squash, peeled and cut into chunks
3 tbsp olive oil
1 bunch of sage leaves, ¾ chopped, ¼ whole
1.5l vegetable stock, hot
1 onion, finely diced
2 garlic cloves, finely chopped
300g arborio rice
125ml white wine
50g parmesan/veg alternative/vegan parmesan-style cheese, grated
1. Heat the oven to 200c fan and in a large bowl, mix the squash chunks with 1tbsp olive oil and the chopped sage leaves.
2. Add to a roasting dish and cook for 30 minutes until golden and soft.
3. Make the risotto whilst the squash is in the oven.
4. In a large pan, melt the butter and add the onion and garlic.
5. Cook on a low-medium heat for about 10 minutes until soft.
6. Add the rice to the pan and stir thoroughly until totally coated and glossy.
7. Pour in the wine and simmer for 3-4 minutes before adding the hot stock, ladle by ladle until the liquid is totally absorbed and the risotto is creamy.
8. Remove the squash from the oven, mash half into a chunky purée and stir into the risotto.
9. Add in the grated cheese and season to taste.
10. Serve in bowls topped with the squash chunks and whole sage leaves.