Nutmeg and Rosemary Butternut Squash Risotto

Nutmeg and Rosemary Butternut Squash Risotto

Ingredients:

  • 2 cups Arborio rice
  • 1/4 cup (½ stick) butter, melted
  • 1 . butternut squash
  • 6 cups chicken stock
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon Freshly grated nutmeg, or
  • 1 tablespoon olive oil
  • 1/2 cup freshly grated Parmesan
  • Rosemary sprigs for garnish
  • Salt and pepper (freshly ground)
  • 4 shallots, peeled and minced

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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