Shoyu Squash Risotto

Appreciate the mild culture smash here but please bear with us, this is a belter!

Ingredients

• Large onion 1
• Medium Squash 1
• Olive oil 1 Glug
• Oat miso 1 tbs
• Boiling water 1 L
• Oat Shoyu 2 tbs
• Arborio rice 150g

Directions

Dice, oil and roast your squash in the oven at 180C.

Add a large tbs of miso to a litre of boiling water. (This is your miso stock).

Caramelise your onions in a glug of olive oil.

Add rice to onions and toast for a minute, then add the shoyu.

(You can use white wine or another soy sauce if you are out of shoyu).

Add your miso stock gradually stirring as you go.

Check on your roasting squash and give them a shuggle. (shake + wiggle)

Once golden, add half your squash to the risotto saving the darker bits for the garnish.

Keep cooking till the rice just loses its bite.

(if necessary add a wee bit more boiled water).

(If you eat cheese grate and fold in now. Parmesan works well, or if you are feeling fruity get some Roquefort in there - Penicillium roqueforti Ft. Aspergillus oryzae - a match made in heaven!).

To Serve

Serve and garnish with the crunchy squash bits.