Mayim Bialik's Winter Vegetable Risotto – The Forward

Ingredients

• 1 medium-size carrot, peeled and diced
• 1 medium-size parsnip, peeled and diced
• 1 (1-pound) butternut squash, peeled, seeded, and diced (about 2 cups)
• 1 tablespoon fresh rosemary or thyme, chopped
• 5 tablespoons olive oil
• 5 1/2 cups vegan vegetable stock
• 1/2 cup dry white wine
• 2 garlic cloves, minced
• 1 cup onion or shallot, chopped
• 1. cups uncooked arborio rice
• 1/2 cup plain, unsweetened almond milk (rice or soy milk works, too)
• 2 tablespoons tahini
• 1/2 cup nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon mirin (see Kitchen Tip)