Vegan Butternut Squash Risotto
Ingredients
- 3 tbsp. olive oil
- 50 g fresh or dried white breadcrumbs
- Small handful fresh sage leaves
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 500 g butternut squash, peeled and cut into 2cm chunks
- 300 g risotto rice
- 1 .3 litre hot vegetable stock
- 2 tbsp. nutritional yeast, see GH TIP, we used Marigold Engevita
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