INGREDIENTS
1 cup
arborio rice
1/4 tsp
black pepper
3 cups
butternut squash
1/4 cup
dry white wine
1 Tablespoon
fresh sage
1 tsp
fresh thyme
2 cloves
garlic
2 cups
less sodium chicken broth
1 tsp
olive oil
1 cup
onion
1 oz
parmesan cheese
1/2 tsp
salt
1 cup
water