Add the rice, cumin, thyme, nutmeg, pepper, and salt and stir for 1 minute.
When you have used about 6 cups of broth, add the milk and start tasting the risotto to determine when it’s ready.
To take this recipe a little bit further, you can go two ways. For a sweet touch, add 1 tablespoon brown sugar together with the squash puree. Or, for an extra savory result, top each plate with some crumbled feta cheese just before serving. I prefer the latter but the choice is yours!
For a vegan risotto use almond milk and coconut yogurt instead of milk and Greek yogurt. Omit the parmesan cheese and add a sprinkle of nutritional yeast.