with crispy sage
Chop squash and roast it.. plus some garlic too Put in the oven for half hour ish
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1
Finely chop a small onion
2
Prepare the veggie stock with boullion & water. Add some saffron strands too
3
Sweat the onion in some oil on low heat. Add the rice and stir
4
Add a glass of white wine Stir to absorb into the rice
5
On low heat, stir in ladles of warm stock. Stir each ladle full until absorbed
When the rice is soft but has a little bit of bite, add Miso and Nutritional Yeast
6
Fry some sage leaves gently until nice and crispy
7
Ready to serve!! Start with a bed of risotto
8
Top with the caramelised roasted squash and garlic.
9
Finish off with crispy fried sage and enjoy!
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