- 2 tablespoon extra virgin olive oil
- 1.5-2 medium yellow or white onion, chopped
- 1/2 teaspoon salt, plus more to taste
- Black pepper
- 3 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine (or 2 tablespoon white wine vinegar)
- ¼ cup white or yellow miso (or 6 cups pre-made miso broth)
- Chopped parsley or small sage leaves, optional, for garnish
- Place the miso in a large saucepan and slowly whisk in 6 cups of water until there are no or few lumps. Bring to a simmer over medium-high heat, then reduce heat to low just to keep broth warm; season with salt and a little pepper (enough so that it tastes like a good soup on its own).
- In a large skillet or dutch oven, heat the oil over medium heat. Add the onion, salt, and several grinds of pepper, and cook until it begins to soften for 2 to 3 minutes. Add half the butternut squash and cook for 8 to 12 minutes. If you prefer the squash softer, you can also roast it at 400 degrees for 10-15 minutes (or until desired tenderness) before adding it to the onions. Remove about one-third to half the squash and onion mixture and reserve.
- Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the miso broth, ½ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the rice is soft and creamy. Season to taste.
- In a blender or food processor, combine the reserved roasted squash and onion mixture, 3 tablespoons of the miso broth, and salt and pepper. Blend until smooth. Season to taste.
- Stir in the blended squash mixture to the risotto by large spoonfuls until the risotto is coated and flavored to your preference.
- Garnish with parsley or sage leaves, if desired.