I've moved! Follow me over to The Balanced Baker.

Wednesday, October 14, 2009

Sweet Potato and Pumpkin Risotto

One of the best parts about living in the northern suburbs of Chicago is a little gem called Vintner's Cellar Winery of Libertyville.  We have visited them a few times for wine tasting, and have always enjoyed the wines, atmosphere, and employees.  It's a welcoming little place, and from the tasting bar you can peak back towards the rear of the store and see their many different types of wine working away to become... well, wine!

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

Serves: 4
  • 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
  1. 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.
  2. 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. 
  3. 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.
  4. 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.


Maryanna said...

Yum.... I've got several sweet potatoes that I need to use up.

Colleen said...

Yum, pumpkin spice WINE?! Sounds great - and so does the risotto!