Vegan Butternut Squash Risotto - ZardyPlants

Ingredients

• 1–2 tablespoons olive oil, optional (see note 1)
• 1 medium yellow or sweet onion, finely diced (or 2 medium shallots)
• 3 cups finely diced (¼-inch dice) butternut squash (or other winter squash)
• 4–6 cloves garlic, minced
• 1+½ teaspoons dried thyme
• ¾ teaspoon dried sage or rosemary
• 1+½ cups Arborio rice (see note 2)
• 4–5 cups vegetable broth (see note 3)
• Salt and freshly cracked black pepper to taste
• 2–3 tablespoons fresh squeezed lemon juice (see note 4)
• ½ cup vegan parmesan cheese*, optional (see note 5)
• ¼ cup finely chopped fresh parsley for garnish