Butternut Squash Risotto

Ingredients (for 6 servings)

• 0.5 whole — a medium butternut squash
• 2 whole — red onions
• 0.5 cup — balsamic vinegar
• 4 cup — vegetable broth
• 1 tbsp — extra-virgin olive oil
• 0.5 cup — shallots
• 6 clove — garlic
• 2 cup — dry short grain brown rice or brown Arborio rice
• 0.25 cup — parsley
• 2 tsp — sage
• 0 whole — Sea salt and freshly ground black pepper