Roasted Winter Squash and Pear Risotto (serves 4-6)

Pairings:
Pine & Post Chardonnay
Gaspereau Vineyards L'Acadie Blanc
Groom Adelaide Hills Sauvignon Blanc

Ingredients:
5 cups 1 cm cubed butternut squash pieces (1 medium to large squash)
5 tablespoons olive oil
1 pear, diced
1cup Arborio rice
4 cups chicken stock
1 clove garlic, minced
1 small onion, diced
½ cup white wine
3 tablespoons fresh sage, chopped
½ cup Parmesan, grated
¼ teaspoon all-spice
Salt to taste
Pepper to taste

To Create:
1. Cube butternut squash and place in roasting pan. Drizzle with olive and season with salt and cracked pepper

2. Place squash in oven preheated to 400 F. Roast for 30 minutes

3. After squash has finished roasting, remove from oven and set aside

4. Place chicken stock in a pot and place over a medium-low heat

5. Place a separate pot over medium-low heat and add remaining olive oil. Add onion and sauté until translucent. Add garlic and sauté until fragrant (approx. 30 seconds)

6. Add Arborio rice and sauté ensure grains are evenly covered with olive oil

7. Increase heat to medium and add white wine. When rice full absorbs the white wine, add a ladle of the warm stock. When rice has fully absorbed liquid add another ladle of stock. Repeat continually until stock is finished

8. Add Parmigiano, pear, squash and sage. Stir until well incorporated

9. Season with salt and pepper to taste