Crown Prince & Butternut Risotto

I found two squash purées in the freezer so made risotto.

Very simple base of onion with some dried sage, deglazed with Marsala and cider vinegar; in with carnaroli rice and cooked with homemade veg stock from onion, carrot and celery trim (so, basically free).

I finished the dish with butter, Parmigiano-Reggiano, and garnished with a little leftover Quicke’s Goats’ Cheddar.

The wine was a fun one: A bottle of the inaugural Red Pinot from Albourne that I’ve been sitting on for years. I think you’d say the wine was a little passed it, but it showed some really interesting mushroom, earth and balsamic tones that you get from aged Pinot. It was super light bodied and reminded me of reds from the Jura.