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