Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces

4 tablespoons olive oil

• 6 cups (about) chicken stock or canned low-salt chicken broth

• 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
• 2 cups arborio rice or medium-grain rice
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage

Description

'I Visit Portland, Oregon, Frequently Because My Son Is In College There. Of The Restaurants We've Tried, Bread And Ink Cafe Is One Of The Best,'...

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