1. Heat broth in one saucepan. 2. Melt 1/4 cup butter in a large saucepan. 3. When butter foams, add onion and garlic. Saute over med. heat until pale yellow. 4. Add squash and sage; cook until starting to become tender. 5. Add wines and reduce. 6. Add balsamic vinegar and lower heat. 7. And rice, mix well. 8. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed. 9. Continue this routine for 15-20 min. 10. Season with pepper. Serve with Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
