INGREDIENTS
3 cups
fat free low-sodium chicken broth (use vegetable broth for vegetarian)
1 cup
butternut squash puree
1 tsp
butter or olive oil
3 cloves
garlic, chopped
1/4 cup
shallots, chopped
1 cup
arborio rice
2 oz
dry white wine
1 tbsp
fresh sage, minced
1/4 cup
freshly grated Parmigiano-Reggiano
salt and fresh cracked pepper,
2 cups
fresh baby arugula, for garnish