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
1. 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.
2. 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.
3. 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.
4. 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).
5. Stir in the squash. Garnish squash risotto with cracked black pepper and roasted pumpkin seeds for the best meal ever.
Source of recipe: I had some beautiful squash and some thyme dried from the garden in the summer, so I put them together in a creamy risotto.