Creamy Squash Risotto Recipe | Heather Nicholds

Ingredients

• 2 cups squash, diced
• 2-3 cups water
• 1 tsp olive oil (or coconut oil)
• 1 small yellow onion, diced
• 1-2 (or more!) Tbsp fresh thyme (or 1 Tbsp dried)
• 1 cup short grain brown rice
• ½ cup white wine, warmed
• pinch sea salt
• pumpkin seeds, to garnish