A nice change of pace “traditional” Italian-styled recipe for those who love a little blending of ideas. This squash risotto is so hearty and tasty, you'll maybe want to think about making extra. It will be eaten quickly. Enjoy! Ingredients: 2 cups squash, diced 1 teaspoon coconut oil (or olive oil) 1 small onion, diced 2-3 tablespoons fresh thyme, or 1 tablespoon dried 1 cup short grain brown rice 2 teaspoons sea salt 1/2 cup white wine, warmed black pepper, to taste pumpkin seeds, roasted, to garnish Preparation: Boil the squash in a pot. You can also steam it. Heat 2-3 cups water on the stove, and keep warm. Warm another pot to medium, and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned. If using dried thyme, add it now to onions. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the warmed wine and stir until it is all absorbed. Add sea salt. Add the heated water to the rice 1/2 cup at a time, stirring constantly until all the liquid is absorbed before adding more. Use all 3 cups water for a very creamy risotto, or only 2-2 1/2 cups for a sticky risotto. When all the liquid is absorbed, the rice should be soft, but only just cooked (al dente). Stir in the squash. Garnish squash risotto with cracked black pepper and roasted pumpkin seeds for the best meal ever. BM
