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Recipes

Winter Vegetable Risotto

Published on January 31, 2025

winter vegetable risotto wine pairing

Warm up your winter evenings with this comforting winter vegetable risotto, perfectly crafted for food and wine lovers who appreciate an elegant one-dish pairing.

This creamy risotto features a medley of seasonal vegetables, and aromatic herbs, creating a dish that’s both hearty and sophisticated. Pair it with a glass of Sean Minor Pinot Noir, featuring bright red fruit notes and subtle earthiness complementing the risotto’s creamy texture and rustic, herbaceous flavors. Whether hosting a cozy dinner party or enjoying a quiet night at home, this recipe is the perfect match for wine enthusiasts and gourmet food lovers seeking seasonal indulgence.

is sauvignon blanc pouring glass
risotto with mascarpone whisking
Risotto plated with vegetables glass of wine

Ingredients

Risotto: (25-30 min)

  • 2 T Avocado Oil (can substitute with olive oil)
  • ½ cup diced onion 
  • 2 garlic cloves, minced
  • 3/4 cup uncooked Arborio rice
  • ½ cup Sean Minor Sauvignon Blanc (can use a dry white wine)
  • 5 cups vegetable stock (can substitute low sodium chicken broth)
  • 3 T butter
  • ¼ cup mascarpone (room temperature)
  • Sea salt and freshly ground black pepper to taste

Roasting vegetables: (25-30 minutes)

  • 1 T Avocado Oil (can substitute olive oil)
  • 1 ½ cup peeled, seeded, and diced butternut squash (about 1 pound)
  • 1  ½ cup asparagus cut into inch pieces
  • 1 ½ cup carrots cut into ½ inch slices
  • 1 tablespoon chopped fresh rosemary 
  • Kosher salt and pepper to taste

Directions

Preheat the oven to 350°F.


Place the carrot, butternut squash, and asparagus in a large bowl with the rosemary and 1 T oil and toss to coat. 

Arrange vegetables on a baking sheet in a single layer and sprinkle with salt and pepper. 

Roast for 20 to 25 minutes, until tender but not mushy. 

While roasting vegetables, place the vegetable broth in a pot and heat on low keeping it ready for ladling over the rice. 

Heat oil on low in a deep heavy saute pan (we love a cast iron), stir in onions and garlic and cook slowly until translucent but not browned. 

Mix in rice and stir for 3-5 minutes finishing by spreading the rice evenly along the pan surface. Add the wine and simmer (do not stir). Let the rice absorb the alcohol until you cannot smell the wine. The rice will begin to toast lightly. Stir for 2-3 minutes.

Increase the heat to medium and add the stock 2 ladles at a time allowing the rice to absorb all the liquid before continuing—approximately 4 minutes in between adding broth. Do not stir the rice, let it absorb the vegetable broth slowly, allowing for evaporation. If you need to unstick it from the pan, gently lift the rice, allowing for moisture beneath. Over stirring can create mushy rice.

Once the risotto has absorbed all the broth and is “al dente” to the bite, remove the risotto from the heat. Create a circular space in the middle of the risotto pan and add in the butter and whisk until melted. Add the room temperature mascarpone cheese in the center as well, letting it emulsify. Incorporate with the rice gently to avoid mashing the rice and season with salt and pepper.  

The roasted vegetables should be completed cooking simultaneously as your risotto. Plate approximately ¾ cup of the vegetables in a dish and top with the risotto. Sprinkle it with parmesan cheese and serve hot.

Pair with our Signature Series Sonoma Coast Pinot Noir.

Wine Pairings