Butternut Squash Risotto

Name: Butternut Squash Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups); 2 red onions, coarsely chopped (2 cups); ½ cup balsamic vinegar; 4 cups low-sodium vegetable broth; ½ cup finely chopped shallots; 6 cloves garlic, minced; 2 cups dry short grain brown rice or brown Arborio rice; ¼ cup chopped fresh parsley; 2 teaspoons chopped fresh sage; Sea salt and freshly ground black pepper, to taste