Squash Risotto - Restaurant Association of Nova Scotia

Ingredients

• 2 cups of acorn squash ‘balls’ (use a melon baller or parisienne scoop)
• 2 ounces of extra virgin olive oil
• 1/2 cup of chopped onion
• 2 cloves of minced garlic
• 1/2 cup of good white wine
• 2-3 cups of rich chicken broth
• 1 tablespoon of minced rosemary
• 1/2 cup of freshly grated parmesan cheese
• 1/2 cup of toasted sunflower seeds
• salt and pepper