Squash risotto

Half a kabocha
2.5 cups arborio
4 small beets
1 onion
thumb of ginger
3 sheets kombu
3 cloves garlic
1 tablespoon miso
2 tablespoons tahini
balsamic

Seed the kabocha and cut it in wedges, then oil and roast until tender. Peel the skin and reserve the flesh. Simmer the kombu for 10 minutes, turn off the heat and let it infuse for another 30 minutes. Cut the beets into big chunks, dress with vinegar and black pepper, and let them marinate. Sweat the onion and ginger, then add the garlic and the rice. Stir until the rice goes translucent, then start ladling in the dashi, adding enough to cover the rice completely. When it is absorbed down to the top of the rice, stir the miso into the rice before adding enough dashi to cover the rice again. When the rice is al dente, stir in the tahini and squash and season with salt. Serve in a bowl with the beets piled on top.