Acorn Or Butternut Squash Risotto

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 small squash or 1 small butternut squash or 1 small acorn squash, your favorite
• 1 3/4 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 wine, approximately
• pepper, to taste
• chinese five spice powder, to taste

Recipe

• 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.