Pumpkin Risotto & Sauvignon Blanc

A wickedly delicious and festive autumn dish, this pumpkin risotto is creamy, satisfying, and savoury.  Italian inspired but with a Canadian twist, this version has just the mildest hint of maple syrup sweetness.  We suggest enjoying it with our 2017 Sauvignon Blanc. Crafted from two neighboring vineyards in north Oliver, this vintage has aromas of passion fruit, gooseberry and fresh lime rind. The palate similarly displays passion fruit, stone fruit and a clean, crisp citrus finish. Unoaked and pleasingly refreshing, the wine’s lively acidity is a nice counter to the creaminess of the risotto.


1/2 cup extra virgin olive oil
1 tbsp garlic, chopped
2 cups arborio rice
1 cup Township 7 Sauvignon Blanc
5 to 6 cups of chicken or vegetable stock, heated
1/2 cup Parmesan, grated
4 tbsp unsalted butter, cut into small pieces
1/8 tsp nutmeg
1 cup canned pumpkin
2 cups fresh pumpkin, peeled cored and cut into 1/2 inch dices
2 tbsp maple syrup
salt and pepper to taste


In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice, fresh pumpkin and nutmeg, and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the Township 7 wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough hot chicken or vegetable stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. (Probably about 25 minutes).
In the last few minutes of cooking, stir in the canned pumpkin puree and the maple syrup and reduce the heat to very low so that the risotto doesn’t simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow pasta bowls and serve with Township 7 Sauvignon Blanc.

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