Fog Crest Vineyard's Butternut and Mushroom Risotto

Fog Crest Vineyard's Butternut and Mushroom Risotto

Savory pancetta and two varieties of mushrooms blend wonderfully with butternut squash.

Servings: 4–6

Cook Time: 1 hour

Source: Recipe Courtesy of Fog Crest Vineyard


2 cups butternut squash, peeled and diced

2 tablespoons olive oil, in two parts

4 tablespoons butter, in two parts

salt and pepper

6 cups chicken stock          

4 ounces pancetta, diced

1 medium onion, diced      

I cup Arborio rice

1/2 cup white wine

2 cloves garlic, minced

2 tablespoons fresh thyme

4 ounces shitake mushrooms, thinly sliced

8 ounces crimini mushrooms, thinly sliced

1/2 cup grated Parmesan cheese


Preheat oven to 400°F.

Toss squash with 1 tablespoon of oil and place on greased cookie sheet. In a medium pan, melt 2 tablespoons butter. Add mushrooms and cook until browned and liquid evaporates. Season to taste with salt and pepper.

In a large saucepan, heat chicken stock over low heat.

In a separate pan heat 1 tablespoon olive oil and cook pancetta till browned. Add onion and sauté until soft. Add rice and stir for 2 minutes. Add wine and simmer till absorbed. Add I cup of warmed stock and stir until absorbed. Continue adding stock and stirring until rice is “al dente” tender. Stir in thyme, squash, and mushrooms, another 1/2 cup of stock, cheese, 2 tablespoons butter, and salt and pepper to taste.

Recipe Courtesy Of

Fog Crest Vineyard

Established in 1998, Fog Crest Vineyard sits among rolling hills with southeastern exposure, providing excellent drainage and the full morning sun necessary for the production of premium wine grapes in the cool Russian River Valley.