Winter Vegetable Risotto - Forks Over Knives

Ingredients

• 1 medium carrot, peeled and diced
• 1 medium parsnip, peeled and diced
• 2 cups peeled, seeded, and diced butternut squash (about 1 pound)
• 1 tablespoon chopped fresh rosemary or thyme
• 5½ cups vegan vegetable stock
• ½ cup dry white wine
• 2 garlic cloves, minced
• 1 cup chopped onion or shallot
• 1 cup uncooked Arborio rice
• ½ cup unsweetened, unflavored plant milk
• 2 tablespoons tahini
• ¼ cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 tablespoon mirin (see note)
• Sea salt and freshly ground black pepper