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Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: ½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups); 12 red onions, coarsely chopped (2 cups); 1½ cup balsamic vinegar; 14 cups low-sodium vegetable broth; 1½ cup finely chopped shallots; 16 cloves garlic, minced; 12 cups dry short grain brown rice or brown Arborio rice; 1¼ cup chopped fresh parsley; 12 teaspoons chopped fresh sage; 1 Sea salt and freshly ground black pepper, to taste

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½ of a medium butternut squash, peeled, seeded, and cut into ½-inch cubes (4½ cups)
12 red onions, coarsely chopped (2 cups)
1½ cup balsamic vinegar
14 cups low-sodium vegetable broth
1½ cup finely chopped shallots
16 cloves garlic, minced
12 cups dry short grain brown rice or brown Arborio rice
1¼ cup chopped fresh parsley
12 teaspoons chopped fresh sage
1 Sea salt and freshly ground black pepper, to taste