Makes six servings
Prep time: 10 minutes
Cook time: 40 minutes
4 cups vegetable stock
2 tbs. extra-virgin olive oil
1 small onion, diced fine
2 cups cubed butternut or other winter squash
1 tbs. chopped fresh rosemary
1/2 cup white or red quinoa, rinsed
3/4 cup arborio rice
1/2 cup white wine
1/2 tsp. sea salt, plus more to taste
1/4 cup shredded Parmesan cheese
1/4 tsp. freshly ground black pepper, plus more to taste
1 cup toasted pepitas
The day before: Peel and cube the squash, cover, and place in the refrigerator.
The day of: Pour the stock into a medium pot, place over low heat, and bring to a simmer. Preheat oven to 200 degrees F.
Place a large, oven-safe sauté pan over medium-high heat and add the olive oil.
Add the onion and stir for about one minute. Reduce the heat to medium and cook, stirring frequently for about five minutes, until the onion is tender and clear. Add the squash and rosemary and stir until the rosemary is fragrant, about two minutes. Raise the heat to medium-high and add the quinoa and rice. When the rice is hot, add the wine and salt, and stir until the wine evaporates, about 30 seconds to one minute. Begin stirring in the stock, about ½ cup at a time. When the pan starts to look dry, add more stock, stirring frequently.
Continue cooking and stirring for about 25 minutes. When the rice is tender, add about ½ cup more stock (or water, if the stock is gone) — enough to make a creamy risotto with a little extra liquid. Cover the pan and place in the warm oven until time to serve.
To serve: Stir in the Parmesan cheese and grind fresh black pepper over the risotto. Garnish with toasted pepitas.