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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