Butternut Squash Risotto

WHAT YOU'LL NEED

• 4 cups water
• 2 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
• 2 Tbsp. olive oil
• 1/4 cup finely chopped shallots or onions
• 2 cloves garlic, finely chopped
• 1 cup uncooked arborio or long grain rice
• 2 cups cubed butternut squash (about 8 oz.)
• 1/4 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tsp. finely chopped fresh sage leaves or parsley