Butternut Squash Risotto!

1 c. cashews

1 1/4 c. brown rice

2 1/2 c. water

1 butternut squash, peeled and cubed

1 1/2 c. almond milk

1 t. cinnamon

1 onion, diced

1 cloves garlic, minced

3/4 c. vegetable broth

1 t. parsley

1 t. black pepper

Soak cashews in enough water to cover for a couple hours.  Simmer rice and water for 45 minutes or until water is absorbed.  Boil squash in a large pot of water for 5 minutes or until tender.  Remove 1 c. of squash and reserve for risotto.  Cook remaining squash for 5 more minutes or until very soft.  In a blender, puree soaked cashews, remaining soft squash, almond milk, and cinnamon.  Meanwhile, saute onion and garlic until soft.  Add vegetable broth, cooked rice, reserved squash cubes, parsley, and black pepper,  Cook and stir for 2 minutes.  Add cashew squash puree and simmer and stir for 10 minutes or until risotto thickens and sauce reduces.