INGREDIENTS
3 cups
Butternut squash
4
Garlic cloves
1 cup
Kale
1/2 cup
Onion
1 tsp
Thyme
2 1/2 cups
Vegetable stock
1/2 cup
Arborio rice
2
Salt & pepper
1 tbsp
Oil
1 tbsp
Olive oil
1/2 cup
Asiago cheese or parmesan cheese
1 tbsp
Butter
3/4 cup
White wine