Roasted Vegetable Risotto | Bonsan Absolutely Vegan

Ingredients

• 1 small butternut squash peeled and chopped into 1-inch cubes
• 2 parsnips peeled and chopped into small cubes
• 2 carrots peeled and chopped into small cubes
• 2 sprigs of rosemary
• 3 sprigs thyme
• Salt & pepper 1 tbsp dairy free spread
• 1 white onion
• 4 garlic cloves
• 1 tbsp chopped rosemary and thyme
• Juice of half a lemon
• 1 tbsp balsamic vinegar
• 200g risotto rice
• 250ml vegan white wine
• 500ml veg stock
• 1 tbsp Bonsan almond crème spread – original Garnish with fresh chives and a side salad