Spelt Risotto with Butternut Squash - Filippo Berio

Ingredients

• 3 tbsp Filippo Berio Classico Olive Oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 350g peeled butternut squash, cut into 1cm cubes
• 250g pearled spelt, rinsed
• 800ml hot vegetable stock
• 400g can cannellini beans, drained and rinsed
• 100g shredded Cavolo nero
• 12 sage leaves
• 4 tbsp nutritional yeast flakes
• 2 tbsp vegan milk
• Salt and freshly ground black pepper
• Filippo Berio Extra Virgin Olive oil, for drizzling