Winter Vegetable Risotto

Ingredients (for 6 servings)

• 1 whole — carrot
• 1 whole — parsnip
• 2 cup — peeled, seeded, and diced butternut squash
• 1 tbsp — rosemary or thyme
• 5.5 cup — vegan vegetable stock
• 0.5 cup — dry white wine
• 2 whole — garlic cloves
• 1 cup — onion or shallot
• 1 cup — uncooked Arborio rice
• 0.5 cup — plant milk
• 2 tbsp — tahini
• 0.25 cup — nutritional yeast
• 1 tbsp — lemon juice
• 1 tbsp — mirin
• 0 whole — Sea salt and freshly ground black pepper