Butternut Squash Risotto - Forks Over Knives

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
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 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