Butternut Squash Risotto - Vegan Recipe Club

Name: Butternut Squash Risotto - Vegan Recipe Club
Ingredients: 1 butternut squash, cut into small bite-sized cubes; Olive oil for frying; 1 onion, finely diced; 2 cloves garlic, finely chopped; 300g risotto rice; 200ml dry white wine (vegan); 1 litre vegan stock; 2 tbsp lemon juice; 100g vegan Parmesan (eg Violife Prosociano, Angel Food, supermarket own-brands), grated or shaved; Handful pine nuts (ideally toasted until golden); Handful sage leaves, finely sliced; Handful vegan blue cheese, crumbled (optional); 8 strips crispy vegan bacon (optional)

www.veganrecipeclub.org.uk

This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

1 butternut squash, cut into small bite-sized cubes
Olive oil for frying
1 onion, finely diced
2 cloves garlic, finely chopped
300g risotto rice
200ml dry white wine (vegan)
1 litre vegan stock
2 tbsp lemon juice
100g vegan Parmesan (eg Violife Prosociano, Angel Food, supermarket own-brands), grated or shaved
Handful pine nuts (ideally toasted until golden)
Handful sage leaves, finely sliced
Handful vegan blue cheese, crumbled (optional)
8 strips crispy vegan bacon (optional)