Quinoa Risotto

• 2 tablespoons olive oil
• 1 tablespoon butter
• Heat oil and butter in a wide pot over medium heat.
• 2 cups diced squash (1/2-inch dice)
• Add squash and saute for 5 minutes or until squash is browned and has just begun to soften.
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• Add onions and garlic and saute for 2 minutes or until softened.
• 1 cup washed quinoa
• Add quinoa and continue to saute for 3 minutes or until toasty.
• 1/2 cup white wine
• Add wine to pot and cook until liquid has evaporated.
• 3 cups hot vegetable stock or water
• Add stock 1 cup at a time and cook, stirring often, until quinoa is still a bit firm (about 12 minutes).
• 1/4 cup whipping cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper
• Stir in cream and Parmesan cheese and season to taste with salt and pepper.
• 1 teaspoon white truffle oil (optional)
• Serve hot with a small drizzle of white truffle oil.

1. Prep time: about 40 minutes

olive oil, butter, oil, minutes, onion, garlic, onions, quinoa, quinoa, white wine, wine, water, time, ubc, ubc, salt, season, oil, drizzle of white truffle oil

Taken from www.epicurious.com/recipes/member/views/quinoa-risotto-50158449 (may not work)