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Creamy Butternut Squash Risotto

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, medium

1 tbsp

Rosemary, fresh

4

Shallots

6 cups

Chicken stock, Homemade

2 cups

Arborio rice

1

Nutmeg

1

Salt and freshly ground black pepper

1 tbsp

Olive oil

2 tbsp

Butter, unsalted

1/2 cup

Parmesan cheese

1/2 cup

White wine, dry