INGREDIENTS
1 cup
arborio rice
1/2 cup
asiago cheese
4 servings
balsamic glaze
1 small
butternut squash
4 cups
chicken stock
1/4 cup
dry white wine
2 tbsp
extra virgin olive oil
1 tbsp
fresh sage
8
fresh sage leaves
2 cloves
garlic
1/4 cup
pine nuts
4 servings
salt and pepper
3
shallots
1 tbsp
unsalted butter