INGREDIENTS
1
Chicken breast
1 1/2 cups
Butternut squash, roasted
2 cloves
Garlic
1/2
Onion
1
Heaping tsp Thyme, fresh leaves
4 cups
Chicken broth
2 cups
Arborio rice
1 dash
Nutmeg
1
Salt and pepper
2 tbsp
Olive oil
2 tbsp
Butter
1 cup
Parmigiano-reggiano cheese, grated
1 cup
White wine, dry
1 1/2 cups
Water