Winter Squash-Pine Nut Risotto

5 cups vegetable stock, divided
1/3 cup pine nuts
3 T. olive oil, divided
1 cup shallot, finely diced
1 T. garlic, minced
1 lb. winter squash (such as acorn, butternut, buttercup, kabocha, etc.), peeled, deseeded, and cut into 1-inch cubes
3 T. freshly chopped sage
1 1/2 cups Arborio rice
1/2 cup white wine (or white grape juice)
2 T. Bragg Liquid Aminos or tamari
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 cup soy parmesan cheese
2 T. freshly chopped parsley

In a medium saucepan, place the vegetable stock, and bring it to a simmer over low heat. In a large saucepan, place the pine nuts and 2 T. olive oil, and cook over low heat for 2-3 minutes or until pine nuts are lightly browned. Using a slotted spoon, remove the pine nuts from the olive oil, place them in a small bowl, and set aside. In the hot olive oil, saute the shallot and garlic for 3-4 minutes or until soft. Add the cubed winter squash and sage, and saute for 3 minutes or until the sage is fragrant. Add 1 1/2 cups of the hot vegetable stock to the saucepan, cover, reduce the heat to low, and simmer for 20-25 minutes or until the winter squash is tender. Remove the lid and allow any remaining liquid in the pan to cook off.

Add the remaining 1 T. olive oil and Arborio rice to the saucepan, and saute for 1 minute to coat the rice with the olive oil. Add the reserved toasted pine nuts, white wine, Bragg Liquid Aminos, salt and pepper, and cook, stirring frequently, until all of the liquid is absorbed. Add 1/2 cups of the hot vegetable stock to the saucepan, and continue to cook, stirring frequently, until all of the stock is absorbed. Continue adding the vegetable stock in 1/2 cups increments, while stirring frequently, until all of the stock is incorporated and the rice is creamy and slightly al dente. Add the soy parmesan cheese and parsley, and stir well to combine. Taste and adjust the seasonings as necessary. Individual servings can be topped with additional soy parmesan cheese, if desired.

Serves 6


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