Risotto with Butternut Squash with a Sauvignon Blanc

Risotto with butternut squash, mushrooms and peppered jack cheese accompanied by grilled chicken and green beans paired with a Sauvignon Blanc. This wine is the second in my test of four SB’s from around the world. I found this inexpensive, $9, from Total Wine, South African SB to be very good. It was crisp with citrus and herbal notes. It was more citrus than the one from France and not quite as much of a round mouth feel. The herbal and citrus notes went perfect with the Summer Savory I added to the risotto and chicken.

Ingredients

1.5 lbs cubed butternut squash
4 TB butter or olive oil
8 oz mushrooms
2 large shallots
2 cloves garlic
2 Tsp fresh basil
1/2 tsp dried summer savory
1 C Arborio rice
1/4 C white wine
3 C chicken stock
1/2 C grated pepper jack cheese
1/4 C chopped chives
Kosher salt and pepper to taste