INGREDIENTS
1 1/2 cups
arborio rice
1/4 tsp
black pepper
4 cups
butternut squash
1 cup
dry white wine
2 Tablespoons
fresh sage
1 large clove
garlic
1/2 tsp
kosher salt
4 cups
low sodium chicken broth
2 Tablespoons
olive oil
2 oz
parmesan cheese
1 large
yellow onion