Butternut squash risotto w/ spinach and blue cheese
Ingredients: oil/butter, onion, rosemary, arborio rice, white wine, broth, butternut squash (or any winter squash), spinach, blue cheese
Preparing: Prepare as with any risotto. Heat oil/butter in a pan, add onions and rosemary and cook for few minutes, add rice and cook until slightly toasted or aromatic. Add white wine and boil down. Add diced butternut squash and begin adding hot broth by the half-cup-ful. Stir often. Once rice and squash are done, stir in spinach. Then add blue cheese to taste.
Eating: Pairs really well with a dry riesling (to be exact: Domaine Zind-Humbrecht, 2006, Alsace, France).
Dish history: Our friends made this dish for us during our first "fancy wine night." It's all about the texture, and to VC, making a great risotto is a labor of love.