Baked Butternut Squash and Sage Risotto Paired with BV Sparkling Blanc de Blancs

Get the cozy goodness of risotto you love, without all the stirring. Our Baked Butternut Risotto makes it quick and easy. The wine’s creamy texture and bright acidity complement the rich, nutty flavors of the risotto, while its subtle oak influence enhances the baked coziness.

Ingredients 

• 2 Tbsp olive oil
• 1 small onion, chopped
• ¼ cup chopped fresh sage leaves
• 1 ½ cups Arborio rice
• 1 medium butternut squash, peeled, seeded, and chopped into small cubes
• 4 ½ cups vegetable or chicken broth
• ½ cup panko breadcrumbs
• ¼ cup + ½ cup grated Parmesan cheese
• 4–6 whole fresh sage leaves
• 2 Tbsp butter, cubed
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat oven to 400°F. Over medium high, heat a large, ovenproof saucepan. Add 1 Tbsp oil and onion; cook for 3 minutes. Add chopped sage, rice, squash, and broth. Stir to combine. Cover tightly with lid or foil. Bake for 20 minutes.
2. In a bowl, combine panko, 1 Tbsp olive oil, and ¼ cup Parmesan. Set aside.
3. Over medium-high, heat a pan. Drizzle with oil. When oil is sizzling, add sage leaves. Fry 15 seconds on each side. Set aside. To prevent bitterness, don’t let leaves brown.
4. Heat broiler. Remove risotto from oven. Stir in butter, salt, pepper, and Parmesan until rice thickens. Sprinkle with panko mixture. Place under broiler 2–3 minutes, or until panko is golden brown. Remove from oven; garnish with fried sage and serve immediately.

Member Exclusive - 2020 Napa Valley Blanc de Blancs

For over 40 years, Madame de Latour welcomed guests with a glass of Beaulieu Vineyard sparkling wine made on her estate. Back then, and still today, a toasty bouquet of citrus and nectarine notes leaps from the glass. Full and deep with racy acidity and a long finish, this wine was one of Madame's most cherished offerings. Now, Beaulieu Vineyard is proud to bring her beloved Blanc de Blancs back to our portfolio.