INGREDIENTS
1
Butternut squash (about 2 pounds), small
2 cloves
Garlic
16
Sage, fresh leaves
1
Yellow onion, small
4 cups
Vegetable broth
1 1/2 cups
Arborio/short-grain brown rice, brown
1
Black pepper, Freshly ground
1 pinch
Red pepper flakes
1 tsp
Salt
3 tbsp
Olive oil
1 tbsp
Olive oil, extra-virgin
2 1/2 oz
freshly grated parmesan cheese
3 tbsp
Butter, unsalted
1/2 cup
White wine, dry
1 cup
Water