INGREDIENTS
5 lb
to butternut squash
1 tbsp
olive oil
1/4 cup
arborio rice
2 oz
parmesan cheese
2 larges
eggs
1 serving
sea salt and pepper
1 serving
nutmeg
1 serving
provencal breadcrumbs
1 cup
bread crumbs
1 handful
flat leaf parsley
1 Leaves
from 3 to 4 sprigs of thyme
2 cloves
garlic
2 tbsp
olive oil
1 serving
salt and pepper