Sunburst Squash and Mushroom Risotto….love love love

Here is the recipe:

2 tablespoons EVO
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
4 tbsp agave syrup
1/4 tsp ginger
1/4 tsp nutmeg
1 pinch of golden sage
Dash tumeric
Dash paprika
Salt and pepper to taste
2 cup soy creamer
1 cup rice
1 teaspoon vegetable margarine
2 sunbrust squash, chopped
1/2 cup mushrooms, sliced

Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, agave and rest of the spices and herbs. Add the mushrooms and squash- cook until tender. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Continue to stir, 20 minuters or so until the creamer is absorbed.
When the rice has finished cooking, stir in the margarine and remove from heat. Serve hot.
Serves 6-8