Risotto with Butternut Squash, Pancetta, and Jack Cheese

Chardonnay is a variety that is difficult to combine with other products. The creamy, buttery sweetness of pumpkin with nuts will make a good addition to the wine. The same can be said for tarragon, which in small quantities is a delicious addition to most chardonnay. This is an incredibly satisfying combination of delicious food and delicious wine at its best.
Preheat the oven to 475 degrees.Place the pumpkin on a non-stick jelly roll tray coated with cooking spray. Bake at 475 ° C for 20 minutes or until tender, turning in 10 minutes.Reduce the oven temperature to 325 degrees.Combine the broth, water, wine, and tarragon in a saucepan; bring to a boil. Keep warm over low heat.Cook the pancetta in a large heatproof roasting pan over medium-high heat until crisp. Remove the pancetta from the pan; dry on a paper towel. Remove any leftovers from the pan. Add the onion and oil to the skillet; saute for 10 minutes or until the onion is tender. Add garlic; simmer for 1 minute. Add the rice to the pan; saute for 1 minute. Add stock mixture; bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, for 10 minutes. (Do not stir; the rice will be runny, similar to a stew.)Place the pan in the oven; bake at 325 ° C for 15 minutes. Remove from the oven. Add the pumpkin, pancetta, cheese, salt and pepper. Cover with a clean cloth; let stand for 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs if desired.Ideal wine: Clos du Val Chardonnay 2001 (Carneros, California), $ This chardonnay variety has an exquisite taste, reminiscent of custard, caramel, apple tartlets and honey. The wine has an oaky aftertaste, but it doesn't turn out to be super-white, oaky, or toasty. This wine is complemented by the piquancy of rice and the sweetness of pumpkin.