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Butternut Squash Risotto with Black Truffles

This is a very cool dish because it is vegetarian, yet the cheese and truffles bump it up to a red wine pairing. It is perfect with the DeLille Cellars Merlot-dominant D2. For the carnivorous, add a short rib on top. Vegetarian or not, everyone is happy. Do not fear the truffle. As with many things, they are available on the internet for most of year. I like to shave them at the table to add to the experience. – Chris Upchurch, Founding Winemaker

• ½ cup extra-virgin olive oil
• 1 cup finely chopped onion
• 1 tbsp. chopped garlic
• 2 cups Arborio rice
• 1 cup dry white wine
• Approx. 6 cups of hot vegetable stock
• 1 butternut squash, halved and baked in the oven with butter, then mashed like mashed potatoes
• ½ cup grated parmesan
• 4 tbsp. unsalted butter, cut into small pieces
• Medium to large black truffle


• In a heavy saucepan, or wok, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté, stirring continuously until just softened for 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

• Add white wine and continue cooking, stirring often until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely (approx. 3 cups), and continue to cook, stirring often until all the liquid has been absorbed.

• Pour in 1 cup of additional vegetable stock and stir/cook until it has been absorbed. Repeat 2 more times. With the last cup, stir until the rice is al dente, tender but still a little chewy (and most of the liquid has been absorbed).

• Stir in the mashed squash, and reduce the heat to very low so that the risotto stops simmering. Stir in the parmesan and butter to give the risotto a nice, creamy finish.

Spoon it immediately into heated shallow serving bowls. Sprinkle a little more Parmesan over it and shave the truffle on top.

2019 D2

#30 on Wine Spectator’s Top 100 Wines of 2022!

#7 on Seattle Times’ Pacific Northwest Top 20 Wines of the Year!

The 2019 D2 aromas dance effortlessly between savory and dried fruit characteristics. Cranberries, roasted coffee beans, cassis and burnt orange are highlighted by deep, rich barrel tones of nutmeg, vanilla bean, dark chocolate and clove. As the wine develops in the glass, the fruit profile shifts between red and dark fruits, a trademark of D2 that we love. ​An inviting freshness and pronounced herbal quality on the palate leads to a structure that is refined despite the wine’s youth. Be confident that this blend of 13 iconic vineyards throughout the Columbia Valley will cellar for 15+ years.

2019 D2

94 Points


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