Butternut squash risotto - Natural Weigh - Zero Waste Shop

Ingredients

• 1kg butternut squash (peeled and cut up)
• large bunch of sage, roughly chopped
• 1.5 litres of vegetable bouillon
• Olive oil (roughly 3 tbsp but I like to add more)
• 50g butter (make it vegan with vegan block or similar)
• 1 onion (finely chopped)
• 300g risotto rice
• 150ml white wine
• 1 tbsp miso paste (available instore only)
• 1 tbsp nutritional yeast (plus some for sprinkling at the table)
• 1/2 lemon, juiced