Ingredients
1 white onion – very finely chopped
1 butternut squash – peeled, deseeded and chopped into small cubes
2 cloves of garlic – crushed
700ml vegetable stock
200ml Califia Farms Unsweetened Oat Drink
200g risotto rice like arborio
1 tbsp white miso paste (optional but adds a nice kick of flavour)
3-4 tablespoons nutritional yeast
1 tbsp olive oil for frying
Salt & pepper to taste
For the crispy sage:
A small handful of sage leaves
2 tbsp of olive oil for frying
Directions
01
Add half of the chopped butternut squash to a large baking tray
02
Drizzle with some olive oil and salt
03
Roast in the oven at 180 degrees Celsius for 25 minutes
04
In the meantime, place the finely diced onion in a pan with 1tbsp of olive oil
05
Sauté the onion on a medium heat until it starts to soften and becomes translucent
06
Add in the crushed garlic, cook for another minute and keep stirring to prevent from burning
07
Add in the remaining chopped butternut squash and the rice
08
Mix everything together
09
Add in the miso paste
10
Pour in some vegetable stock and the Califia Oat Drink until the rice is covered and place the lid on
11
Cook on a medium heat for a total of 25-30 minutes (it also depends on what kind of rice you are using)
12
The key with risotto is to keep stirring from time to time and keep adding the veggie stock
13
The rice will gradually absorb the liquid and eventually once it’s cooked it will be quite gloopy (kind of like porridge)
14
Once the liquid has been absorbed and the rice is cooked adjust with salt & pepper and add in the nutritional yeast
15
Switch off the heat and let the risotto rest for few minutes
16
Add in the roasted butternut squash cubes and stir everything together
17
For the crispy sage, simply add the olive oil to a pan and once very hot add in the sage leaves
18
Cook for only few minutes until very crispy
19
Serve them on top of the risotto
20
Enjoy!
