Butternut Squash Risotto with Brown Rice

Ingredients

• 2 cups butternut squash, roasted and pureed (instructions below)
• 2 cups short grain brown rice
• 1 yellow onion, medium
• 4-5 cups chicken stock
• 1 cup dry white wine
• 1 cup toasted walnuts, chopped
• 1/3 cup grated parmesan
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon butter or olive oil
• salt + pepper to taste

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