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