Brown Rice Risotto With Caramelized Onions, Squash and Broccoli

Ingredients

• ½ sweet onion, diced
• ½ tsp fresh garlic, minced
• 2 ½ cups butternut squash, cubed
• 1 head broccoli, cut into florets
• 2 cups water
• 4 cups cooked brown rice (leftover cold rice works best)
• 1 cup vegetable broth
• ¼ cup dry white wine
• ¼ cup soy milk, plain, unsweetened
• 1 tsp kosher salt (optional)
• ½ tsp black pepper (to taste)