Quinoa and Butternut Squash Risotto

Ingredients

• 2 cups washed quinoa
• 4 1/2 cups of chicken stock
• 2 cups of diced butternut squash
• 5 tablespoons of butter (or butter substitute)
• 1/3 cup of parmesan cheese to taste (vegan cheese can be substituted for the parmesan)
• 1 cup of Chardonnay white wine
• 3/4 of a large onion, finely diced
• Salt and paper to taste

Preparation

1. Bring the quinoa and chicken stock to a boil, reduce heat, cover and simmer until the chicken stock evaporates.
2. Meanwhile, in a separate pot, bring lightly salted water and squash to a boil, simmer for 20 minutes.
3. Once the squash and quinoa are ready, in another pot, caramelize the onion over medium high heat, about 3 – 5 minutes.
4. Add the cooked quinoa and white wine, cook for 2 minutes until wine has reduced slightly (you want to burn off the alcohol).
5. Add the cooked squash and cheese, reduce to medium, stir for 15 to 20 minutes or until creamy.