INGREDIENTS
1 1/4 cups
arborio rice
2 tbsp
olive oil
4 cups
vegetable broth
12 oz
bag frozen butternut squash
1
small onion (chopped)
2 cloves
garlic (chopped)
1 tsp
dried rubbed sage
1 tsp
salt
1/4 tsp
pepper
3 tbsp
Gorgonzola cheese
3 tbsp
Parmesan cheese
2 tbsp
butter