For 6 people
For 6 people
Cut the diced squash and peel and chop the onion.
Heat 30g of butter in a casserole dish then add the onion.
Pour the rice and stir for 1 minute.
Sprinkle with white wine, let it go so that the wine evaporates and then add the squash diced.
Salt, pepper and mix.
Wet the rice with the hot broth and cook for 35 minutes.
Once the rice is cooked, incorporate the quantity of remaining butter, saffron and parmesan.
Cover the preparation for 5 minutes then serve.
Login
