Ingredients
5 Tbsp olive oil, divided
1/2 tsp red pepper flakes
1 small red onion, diced
3 cloves garlic, minced
4 cups vegetable broth, divided
1 cup water
1 small butternut squash, peeled
1 cup of nutritional yeast or vegan parmesan
½ cup dry white wine, optional
4 Tbsp vegan butter or margarine
1 tsp salt
Ground black pepper, to taste
1 handful of fresh sage, roughly chopped
Preparation
Preheat the oven to 375 F. Heat 2 Tbsp of olive oil over medium heat in a large oven-safe pot or dutch oven. Add onion, salt and red pepper flakes and cook for 5 minutes, stirring occasionally, until fragrant. Add garlic and cook for another minute.
Add in 3 cups of vegetable broth (set the other cup aside for when it comes out of the oven) and a cup of water and bring to a boil. Stir in your rice, cover your pot and put in the oven to bake in the lower half of your oven for 50 - 60 minutes.
Peel and chop your butternut squash into 1/4" cubes and spread out on a large parchment-lined baking sheet. Toss with 2 Tbsp of olive oil, a pinch of salt and black pepper to taste. Roast on the upper half of the oven for 40 minutes, flipping halfway.
Fry your sage by heating a Tbsp of oil over medium-low heat and adding in your sage. Keep a close eye on this for a minute or two until the safe turns crispy. Remove from heat and set aside.
Once the risotto is done, remove from the oven and stir in your nutritional yeast, vegan butter, wine and remaining cup of broth. Finally, stir in the butternut squash pieces.
Serve with fried sage on top, sprinkle with salt and pepper to taste!