Squash Risotto, Crispy Sage, Eggplant Bacon - Gaz Oakley
Butternut squash, crispy sage, and aubergine bacon make this hearty meal a favorite! Perfect for a delicious, plant-based dinner.
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.gazoakleychef.com.
Ingredients
- 1 Pumpkin/Squash
- 3 tbs Olive Oil
- 3 Shallots, chopped fine
- 2 Cloves of Garlic, minced
- 2 cups/200g Risotto Rice
- 4 cups/1 Litre Hot Vegetable Stock, plus a little extra.
- 1 cup/ 50ml Vegan Friendly White Wine
- 2 tbs Nutritional Yeast
- Handful Fresh Sage Leaves
- 1 Aubergine/Egg Plant
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