Squash Risotto - Risotto con Zucca

Risotto_last

Course Appetizers

Ingredients in this Recipe

1 1/2 pound squash, peeled and cleaned
1 sprig rosemary
1 tablespoon Extra Virgin Olive Oil
1/2 cup Parmesan cheese grated
1/2 cup Viognier wine (dry white wine)
2 cups Carnaroli fine rice (not parboiled)
3 shallots very finely chopped
3 sprigs fresh lemon thyme
4 tablespoons butter
5 cups vegetable broth
salt
White pepper

Recipe Preparation

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