Squash & Golden Onion Risotto

Directions

1. 1
   Heat broth in one saucepan.
2. 2
   Melt 1/4 cup butter in a large saucepan.
3. 3
   When butter foams, add onion and garlic.
4. 4
   Saute over med.
5. 5
   heat until pale yellow.
6. 6
   Add squash and sage; cook until starting to become tender.
7. 7
   Add wines and reduce.
8. 8
   Add balsamic vinegar and lower heat.
9. 9
   And rice, mix well.
10. 10
    When rice is coated, stir in 1-2 ladles of broth, cook until absorbed.
11. 11
    Continue this routine for 15-20 min.
12. 12
    Season with pepper.
13. 13
    Serve with Parmesan.