Perfumed Butternut Squash Risotto

Ingredients

• 12.6 ounces butternut squash, peeled and cubed
• 5.3 ounces Arborio rice
• 600 milliliters hot vegetable stock
• 2 shallots
• 4-5 cloves
• 2 small dried chili peppers
• 3 tablespoons extravergine olive oil
• 0.6 ounces butter
• 1 tablespoon grated parmigiano reggiano (parmesan cheese)
• freshly ground white pepper
• a pinch of nutmeg, freshly ground
• salt to taste

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