Ponte Winery Butternut Squash Wheatberry Risotto with Goat Cheese and Sage (vegetarian)

Pair with Ponte Winery's 2010 Graciela


Recipe Courtesy of Ponte Winery | The Restaurant at Ponte 

Serves 4 as a side dish

1 small bunch of fresh sage, chopped

2 T olive oil
½ C chopped onion

1 C wheat berries

2 C vegetable broth

2 ½ C butternut squash, diced and roasted

Salt and pepper to taste
pinch ground nutmeg

3 oz. crumbled goat cheese
In a large skillet, sauté the onion and sage in olive oil. Once the onion becomes translucent, pour in the wheat berries and vegetable broth and let cook until half the liquid is absorbed, about 10-15 minutes. Add the butternut squash, salt, pepper and nutmeg. Let the mixture simmer for about 15 more minutes until the broth is fully absorbed. Add the spinach until it becomes wilted. Garnish with goat cheese immediately before serving. 

Pair with Ponte Winery's 2010 Graciela

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