Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 1 tablespoon grape seed oil or EVOO; 1 small onion, peeled finely chopped; 1 cup Carnaroli or Arborio rice; 1/3 cup short grain brown rice, rinsed & drained; 1 cup white wine; 2 cups butter nut squash, peeled, seeded and diced small; 1 tablespoon basil pesto, recipe follows or store bought; 1 teaspoon ground coarse black pepper; 6 cups hot chicken broth (vegetable can be substituted); 1/2 cup grated pecorino romano cheese (parmegiano can; 2 tablespoons butter