PREPARATION
Bring water and Knorr® Vegetarian Vegetable Bouillon Cubes to a boil over high heat in 2-quart saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.
Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Add garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.
