|Butternut squash||1 Medium|
|Olive oil||1 Tablespoon|
|Water||2 Cup (32 tbs), boiled (as required)|
|Salt||1 Teaspoon (to taste)|
|Honey wine||1⁄2 Cup (8 tbs) (as required)|
|Onion||1 Medium, finely chopped|
|Sea salt||1 Teaspoon (to taste)|
|Thyme||2 Sprig, crushed (fresh)|
|Short grain brown rice||2 Cup (32 tbs)|
|Pumpkin seed||10 Medium (for garnish)|
1 In a pan, put the squash along with some salt and water.
2 Let cook on medium heat until the squash is soft.
3 In another pan, heat some olive oil.
4 Add in the onion and saute until translucent and coated with oil.
5 Sprinkle the onion with some sea salt and fresh thyme.
6 Stir well to mix the ingredients.
7 Add in the rice and stir well to coat it with oil.
8 Pour in the honey wine and continue to stir until all the wine is infused in the rice.
9 Cook the rice on low heat until all the wine is absorbed.
10 Add in a ladle full of boiling water to the rice at this point.
11 Add the cooked squash to the rice and mix gently to combine.
12 Serve the risotto garnished with pumpkin seeds and sprinkled with some black pepper.