Easy &  Vegan!

with crispy sage

Chop squash and roast it.. plus some garlic too Put in the oven for half hour ish

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

5

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! 

10