Squash Risotto Risotto con Zucca
Ingredients
- 2 cups Carnaroli fine rice (not parboiled)
- 1 1/2 pounds squash, peeled and cleaned
- 4 tablespoons butter
- 5 cups vegetable broth
- 1/2 cup Viognier wine (dry white wine)
- 3 shallots very finely chopped
- 3 sprigs fresh lemon thyme
- 1 sprig rosemary
- 1/2 cup Parmesan cheese grated
- 2 tablespoons pistacchios, skin removed finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- White pepper
- Sechuan Pepper
- salt
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