2010 Semi-Finalist Contest Entry

Try this recipe and wine pairing for yourself — it could become one of your favorites! If you would like to leave feedback, simply add your comment below. If you’d like to view other entries, click here

Contest Finalists

  1. Laurie L. — Creamy Seaside Shells...
    4459 Votes | View
  2. Fred P. — Pasta Ala Fazio
    3928 Votes | View
  3. Paul P. — Seafood Pasta
    2830 Votes | View

Share this recipe

Recipe Title:
Roasted Butternut Squash and Vidalia Onion Risotto
Pairing:
Prosecco
Category:
Main Course
Submitted By:
Dana P.
Location:
Wallingford, CT
Date Added:
May 27, 2010
Votes:
742
Comments:
71

Add Comment

* All fields are required

  3. Your e-mail address will be kept private and will not be displayed with your posted comment.
  4. Submit

Comments

  1. Meg — Fri, May 28, 2010 @ 6:46 AM
    This dish is absolutely divine! Pairing with the Santa Margherita prosecco could not be more perfect. This is now one of my favorite meals, and wines!
    Report Abuse
  2. MADELINE — Tue, June 15, 2010 @ 7:16 PM
    wonderful dish
    Report Abuse
  3. francis — Tue, June 15, 2010 @ 7:17 PM
    i'll have this dish anytime
    Report Abuse
  4. fred — Tue, June 15, 2010 @ 7:18 PM
    wonderful !!!!!!!!!!!
    Report Abuse
  5. Dr. P — Tue, June 15, 2010 @ 8:13 PM
    Tasty treat for a night in or night out
    Report Abuse
  6. Bonnie — Tue, June 15, 2010 @ 8:27 PM
    Great video! Recipe and wine pairing sound very appetizing.
    Report Abuse
  7. Eleanor — Tue, June 15, 2010 @ 8:55 PM
    Your video really makes the dish and wine appetizing. I printed the recipe, and I'll be going out to buy Santa Margherita.
    Report Abuse
  8. Kelly — Tue, June 15, 2010 @ 9:04 PM
    Looks delicious! I can taste the flavors from your descriptions~ Kelly
    Report Abuse
  9. Jackie — Tue, June 15, 2010 @ 9:21 PM
    Yummy
    Report Abuse
  10. Britta — Tue, June 15, 2010 @ 9:28 PM
    You made me hungry!
    Report Abuse
  11. Keith — Tue, June 15, 2010 @ 9:31 PM
    Delicious!
    Report Abuse
  12. Dorothy — Wed, June 16, 2010 @ 5:26 AM
    This is a wonderful recipe! Dana should be on television!
    Report Abuse
  13. Norm — Wed, June 16, 2010 @ 10:29 AM
    Wonderful recipe
    Report Abuse
  14. Kenny — Wed, June 16, 2010 @ 11:48 AM
    sounds yummie
    Report Abuse
  15. Amie — Wed, June 16, 2010 @ 12:23 PM
    The colors of this dish are as appealing as they are tasty!
    Report Abuse
  16. liane — Wed, June 16, 2010 @ 7:34 PM
    So gooooood!
    Report Abuse
  17. Samantha Ford — Wed, June 16, 2010 @ 8:53 PM
    FANTASTIC!!!
    Report Abuse
  18. Gail — Wed, June 16, 2010 @ 9:32 PM
    Sounds fabulous! Can't wait to try it...
    Report Abuse
  19. Corinne — Thu, June 17, 2010 @ 9:26 AM
    Bravo!
    Report Abuse
  20. ken — Thu, June 17, 2010 @ 11:22 AM
    looks good w/a cold beer!
    Report Abuse
  21. Linda — Thu, June 17, 2010 @ 11:58 AM
    sounds yummy! Good Luck Dana!
    Report Abuse
  22. Craig — Thu, June 17, 2010 @ 5:19 PM
    Ima have my mum make this since all I know how to make is toast
    Report Abuse
  23. KJ — Thu, June 17, 2010 @ 6:43 PM
    I'm looking forward to tryng this recipe WITH the wine!
    Report Abuse
  24. Debbie — Thu, June 17, 2010 @ 8:23 PM
    I will be making this tomorrow!
    Report Abuse
  25. Janel — Thu, June 17, 2010 @ 8:41 PM
    Simply put Impeccable.
    Report Abuse
  26. kenny — Fri, June 18, 2010 @ 11:38 AM
    a great combo
    Report Abuse
  27. Shemesh — Sat, June 19, 2010 @ 10:44 AM
    looks like a beautiful dish! can i substitute the chicken stock for veggie stock?
    Report Abuse
  28. Kenneth — Sat, June 19, 2010 @ 11:52 AM
    GOOD-O
    Report Abuse
  29. KCD — Sun, June 20, 2010 @ 10:05 AM
    good,good,good
    Report Abuse
  30. Erika — Sun, June 20, 2010 @ 10:21 AM
    If I buy the wine, will you come over and make the dish!? ;-)
    Report Abuse
  31. David — Mon, June 21, 2010 @ 7:49 AM
    Soooo Tasty
    Report Abuse
  32. Ken — Mon, June 21, 2010 @ 10:01 AM
    vote
    Report Abuse
  33. Colette — Mon, June 21, 2010 @ 10:22 AM
    Great Dinner Idea. I'm on for tonight and will have to try it!
    Report Abuse
  34. KCD — Tue, June 22, 2010 @ 11:36 AM
    vote
    Report Abuse
  35. ken — Wed, June 23, 2010 @ 9:51 AM
    vote
    Report Abuse
  36. gina — Thu, June 24, 2010 @ 7:27 AM
    Mouth watering.
    Report Abuse
  37. ken — Thu, June 24, 2010 @ 10:12 AM
    vote vote vote jhgfd lkuy nvf
    Report Abuse
  38. Ken — Fri, June 25, 2010 @ 11:32 AM
    used the vote box!!!
    Report Abuse
  39. gina — Fri, June 25, 2010 @ 1:14 PM
    Love the video.I will try your recipe.
    Report Abuse
  40. Bonnie — Fri, June 25, 2010 @ 3:18 PM
    Sounds great! Can't wait to try it!
    Report Abuse
  41. ken — Sun, June 27, 2010 @ 8:42 AM
    yeh! Dana,go,go,go
    Report Abuse
  42. Kenneth c D — Mon, June 28, 2010 @ 12:06 PM
    Yo. watch for England
    Report Abuse
  43. KCD — Tue, June 29, 2010 @ 7:32 AM
    yes,yes,yes
    Report Abuse
  44. Jill — Tue, June 29, 2010 @ 7:55 PM
    Sounds delicious Dana!
    Report Abuse
  45. ken — Wed, June 30, 2010 @ 8:19 AM
    vote for squash DANA
    Report Abuse
  46. Sue Walton — Wed, June 30, 2010 @ 3:04 PM
    Can't wait to try this, Good Luck
    Report Abuse
  47. DAD — Thu, July 01, 2010 @ 3:23 PM
    good with vino
    Report Abuse
  48. ken — Fri, July 02, 2010 @ 9:25 AM
    vote
    Report Abuse
  49. KCD — Sun, July 04, 2010 @ 9:37 AM
    yeah! for Dana,s staple
    Report Abuse
  50. Fran — Sun, July 04, 2010 @ 2:46 PM
    tasty treat and host!
    Report Abuse
  51. Renee — Sun, July 04, 2010 @ 10:21 PM
    Love this pairing - and the video!
    Report Abuse
  52. Kenneth — Mon, July 05, 2010 @ 7:56 AM
    squash for the 4th
    Report Abuse
  53. sharon — Mon, July 05, 2010 @ 5:20 PM
    looks delicious
    Report Abuse
  54. Dick — Mon, July 05, 2010 @ 5:35 PM
    C'est Magnifique!!
    Report Abuse
  55. Ken — Tue, July 06, 2010 @ 11:13 AM
    go Dana go
    Report Abuse
  56. Cathy — Wed, July 07, 2010 @ 3:26 PM
    Excellent dish. My kids all loved it too!
    Report Abuse
  57. Dick — Wed, July 07, 2010 @ 5:45 PM
    Fantastico!!!
    Report Abuse
  58. Emily — Wed, July 07, 2010 @ 7:15 PM
    Dana! This is really amazing!
    Report Abuse
  59. Dick — Thu, July 08, 2010 @ 12:35 PM
    Tres bien!
    Report Abuse
  60. RJT — Fri, July 09, 2010 @ 12:33 PM
    A perfect marriage with the wine...
    Report Abuse
  61. Pop — Sat, July 10, 2010 @ 8:31 AM
    yeah Dana
    Report Abuse
  62. Pop — Sat, July 10, 2010 @ 8:31 AM
    yeah Dana
    Report Abuse
  63. East Coast Kid in CA — Sat, July 10, 2010 @ 1:39 PM
    Exceptional - without a doubt...
    Report Abuse
  64. DAD — Sun, July 11, 2010 @ 8:34 AM
    hang in there.
    Report Abuse
  65. CA Food & Wine Lover — Sun, July 11, 2010 @ 10:04 PM
    An exceptional dish - fit for a king
    Report Abuse
  66. Kenneth — Tue, July 13, 2010 @ 10:13 AM
    yes,yes,yes
    Report Abuse
  67. Kenneth — Tue, July 13, 2010 @ 10:13 AM
    yes,yes,yes
    Report Abuse
  68. Dick — Tue, July 13, 2010 @ 1:13 PM
    Just plain delicious, period!
    Report Abuse
  69. Ken — Thu, July 15, 2010 @ 11:22 AM
    Last day?
    Report Abuse
  70. Ken — Thu, July 15, 2010 @ 11:22 AM
    Last day?
    Report Abuse
  71. Stacey — Thu, July 15, 2010 @ 2:35 PM
    Wonderful dish!
    Report Abuse

Roasted Butternut Squash and Vidalia Onion Risotto

Paired with Prosecco

Description:

This dish is a staple in my kitchen. I often use frozen diced squash, to make this a quick meal. Use the squash as you would fresh squash and it will defrost and then roast in the oven.

Ingredients:

  1. 3 cups chicken stock, keep warm
  2. ½ cup coarsely chopped Vidalia onion
  3. 2 cloves garlic, minced
  4. 3 tablespoons extra virgin olive oil
  5. 1 cup Arborio rice
  1. ½ cup dry white wine
  2. 2 cups butternut squash, cut into ½ inch pieces
  3. 2 tablespoons fresh or 1 tablespoon dry rosemary, torn or coarsely chopped
  4. Sea Salt and coarse ground pepper
  5. ¼ cup balsamic glaze (bring 1 cup balsamic vinegar to a boil, simmer 30 minutes or until it coats the back of a spoon)

Directions:

Preheat oven to 375 degrees, toss squash with 2 tbsp olive oil, 1 clove garlic, rosemary, salt and pepper. Transfer squash to non stick baking sheet with sides. Roast squash 20-30 min. or until it is fork tender and the edges start to caramelize and turn brown, stir gently every 10 min. to prevent sticking.
In a large skillet, sauté Vidalia onion in 1 tbsp olive oil, until onions start to soften, about 3-5 min. Add remaining garlic and sauté until onions start to brown. Add rice to pan and cook 1-2 min. on medium heat, be careful not to brown the rice. Add wine, stirring constantly until liquid is absorbed. Add ½ cup chicken stock, simmer gently and stir frequently until liquid is absorbed, being careful to not let the rice dry out. Add remaining chicken stock ½ cup at a time, simmering gently and stirring frequently until liquid is absorbed until rice is tender. Remove from heat, fold in squash and serve immediately. Drizzle individual servings with balsamic glaze to taste.

Print recipe Share this recipe with a friend
Sign Up For Updates
  2. Submit
Loading Loading...
Follow us
Follow us on Twitter! Fan us on Facebook!

About Chef Fabio

Meet renowned chef Fabio Viviani, Top Chef: New York “Fan Favorite” and owner of Café Firenze. Learn more

About Chef Fabio

Great Taste Challenge

Three finalists competed at Chicago Gourmet. Dishes were tasted, judges deliberated, and Fred was announced the winner. Congratulations, Fred! View finalists

Great Taste Challenge
Try our Food & Wine Pairing Tool

Fabio’s Pairing Recipes

These authentic, Italian recipes are the perfect pairing for Santa Margherita wines. Learn more

Fabio's Pairing Recipes

Special Offers

Click here to give the gift of America’s favorite imported wine. Learn more

Special Offers