Quinoa Risotto

Ingredients

• 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.