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Ingredients
US|METRIC
4 SERVINGS
- 18 squash (e. g. butternut, muscat, diced)
- 3 Tbsp. olive oil
- nutmeg (freshly grated)
- 1 box saffron (0.1 g)
- 4 cups poultry stock
- 1 onion (finely diced)
- 2 Tbsp. butter
- 1 1/2 cups risotto rice (Arborio)
- 375 cups rose wine
- 2 sprigs sage
- 2 Tbsp. pine nuts
- 5 feta (crumbled)
- sage (to garnish, optional)
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