A few weeks ago, I got an email from them that caught my attention, as it announced the return of Pumpkin Spice Chardonnay. In two years of living here, I don't know how I missed the previous offerings of this delightful sounding wine, but I certainly wasn't going to miss out this year! I went right over after work and picked up two bottles.
We enjoyed that first bottle right away - and I made note of the strong clove flavor as I planned a meal go accompany the second bottle. Eventually I decided on a Sweet Potato and Pumpkin Risotto, and Walnut Crusted Chicken with a Cinnamon Sage Sauce. I was even able to use the wine in the dishes! The meal turned out fabulous and was perfectly complemented by the wine!
Sweet Potato and Pumpkin Risotto
- 1 medium sweet potato (about 8 ounces)
- 8 ounces pumpkin (not carving pumpkin) or 1 cup pumpkin puree
- extra virgin olive oil
- salt and freshly ground black pepper
- 3 cups low sodium chicken broth
- 2 tablespoon olive oil
- 1/4 cup minced shallot or white onion
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 1/2 teaspoon fresh sage, minced, or 1/2 teaspoon dried sage
- pinch ground nutmeg
- 1/4 cup grated parmesan cheese
- Preheat oven to 400 degrees. Meanwhile, cut pumpkin and sweet potato into 3/4" cubes, drizzle with evoo and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Place on a baking sheet and roast for about 30 minutes, or until very tender.
- Meanwhile, bring chicken broth to a simmer in a stockpot. Heat olive oil in a large skillet over medium-low heat. Add shallot and saute until translucent, but not brown.
- Add rice, stir to coat the rice in the oil, then toast rice for about 2 minutes. Add wine and simmer about 2 minutes, until most of the wine is absorbed.
- Add 2 ladles worth of broth, plus sage, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg (add pumpkin puree now if you are using it). Stir frequently for 5-10 minutes until broth is almost absorbed. Repeat until broth is all used. Remove from heat and stir in sweet potatoes, pumpkin and parmesan cheese, then serve.