Butternut Squash Risotto
- 1 butternut squash, about 1 to 1 1/2 pounds
- 1 teaspoon tamari
- 5 cups vegetable broth
- 4 tablespoons (1/2 stick) butter, divided
- 1/2 medium onion, chopped
- 1 shallot, chopped
- 1 1/2 cup Quinona
- 1/2 cup white wine
- 3/4 cup Parmesan cheese, grated
- Sea salt, to taste
- Ground pepper, to taste
Adapted from wholefoodsmarket.com
Fill a pot with a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut squash into 1-inch pieces.
When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; then, sprinkle squash with one teaspoon of tamari. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.
Heat broth in large saucepan on medium-low heat. Melt 2 tablespoons of butter in a separate large saucepan over medium heat. Add onion and shallot and cook until translucent. Add rice and stir to coat with butter, onions, and shallots. Add wine and 1/2 cup of the warm broth. Stir until most of liquid is absorbed.
Add another 1/2 cup of broth and stir until most of liquid is absorbed. Continue this process until rice is tender, cooked through, but is still somewhat firm, around 20 to 25 minutes total. Add remaining 2 tablespoons butter, Parmesan, 3 cups of cooked squash (more or less to your taste) and stir to combine. Season to taste with salt and pepper and serve warm.