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