Squash risotto

For 1 person:
80 g carnaroli (risotto) rice
30 g squash
40 g butter
20 g grated parmesan cheese
1 tbs cream
½ l meat bouillon
Cube the squash and stew with garlic and olive oil. Heat butter in a pot and briefly roast the rice. Douse (deglaze) with boiling bouillon. Add the cubed squash and the salt and stir constantly over low heat for 18 minutes. Add hot bouillon again and again as needed. Finally, stir in parmesan cheese, butter and cream and serve.

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it