Acorn or Butternut Squash Risotto

• 1 small squash or 1 small butternut squash or 1 small acorn squash, your favorite
• 1 34 cups 10 Minute brown rice
• 2 cups frozen mixed vegetables
• 1 vegetable stock cube (or chicken if you prefer)
• 2 cups water or 2 cups white wine, approximately
• pepper, to taste
• Chinese five spice powder, to taste

1. Peel the squash and cut into 1" cubes.
2. Put them under the broiler to toast.
3. Boil the rice with liquid and flavoring.
4. Heat up a large fry pan and scold the mixed veg on it with no liquid.
5. When the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4.
6. 5 minutes.
7. While the squash is zapping mix the cooked rice in with the mixed veg.
8. Stir in whatever seasoning you feel like using.
9. it should now be on a low heat- just to keep everything warm.
10. When the squash is done toss it in and mix it up- and serve.
11. Salt or soy sauce or whatever to taste.
12. it took about 15-20 mins to do.

butternut, brown rice, mixed vegetables, vegetable stock, water, pepper, spice powder

Taken from www.food.com/recipe/acorn-or-butternut-squash-risotto-65041 (may not work)