INGREDIENTS
3 cups
Butternut squash
1/2
Onion, finely diced (about 1 cup), large
1 tbsp
Sage, fresh
2 1/2 cups
Chicken stock
1 cup
Arborio rice
1 pinch
Salt
1
Salt and pepper
3 tbsp
Olive oil, extra virgin
3 tbsp
Butter, unsalted
3/4 cup
Parmesan cheese, grated
1/3 cup
White wine, dry