Vegan Butternut Squash Risotto (Creamy + Delicious) - The Pesky Vegan

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 8 fresh sage leaves, stems removed and finely chopped
• 1½ cups (300 g) risotto rice
• ½ cup (100 ml) white wine ((ideally vegan, optional))
• 1 lemon, zest and juice ((remember to grate before juicing))
• 4-5 cups (1-1.2 litres) vegan stock
• 4 tablespoons nutritional yeast
• ½ cup (100 ml) plant-based milk
• Salt and pepper, to taste
• 2 tablespoons (30 g) plant-based butter ((optional))